Egg Muffin with Cheese and Spinach

A great way to start any day with a protein full breakfast that will suppress your appetite for hours, you can substitute the muffins with a whole grain tortilla.
Ingredients:


2 whole-grain English muffins, split
1 teaspoon olive oil
8 egg whites, whisked
4- 6 Spinach leaves, finely chopped
2 Ounces (about 1/2 cup) reduced-fat Swiss cheese, shredded
1/2 cup grape tomatoes, quartered
A dash of hot sauce
Pepper

Preparation:
Preheat the broiler on high. Place muffins, cut side up, on a baking sheet and broil for 2 minutes or until beginning to lightly brown on edges. (Or you can do this in your toaster oven)

Heat a medium skillet on medium heat. Add oil and sauté 3 of the spinach about 2 to 3 minutes. Add the egg whites, season with the hot sauce and pepper and cook, mixing with a wooden spoon until cooked through.

Divide on toasted muffins and top with tomatoes and cheese.