Egg-Cellent Oatmeal
½ cup rolled oats, dry
½ cup low-fat milk
4 egg whites, beaten
1/8 tsp cinnamon
2 tbsp dried cranberries
Heat oatmeal and milk in a small saucepan on medium heat, about 5 minutes,
stirring constantly. Gradually add egg whites while constantly whisking them
into the oatmeal mixture. Continue to whisk the oatmeal-egg mixture until all
the eggs are cooked, about 3 minutes. You shouldn’t see any runny egg whites
once the mixture has thickened. Sprinkle with cinnamon and cranberries or
fresh fruit of your choice. Serve.
Nutrients per serving (292 g)
Calories: 245, Total Fats: 3 g, Saturated Fat: 1 g, Trans Fat: 0 g,
Cholesterol: 8 mg, Sodium: 285 mg, Total Carbohydrates: 32 g, Dietary
Fiber: 3 g, Sugars: 17 g, Protein: 22 g, Iron: 1 mg