I couldn’t stop thinking about French Toast even since I saw Ashely Cates post her yummy looking plate a couple of weeks ago. So last weekend I decided to adapt the recipe and make my own version of protein French Toast!
It was so good that Stu and I had it for brunch two days in a row 🙂 . The first time I topped it with yummy warmed blueberries and the second time with fresh bananas. The great thing about this meal is that I always have the ingredients on hand. You know that feeling when you haven’t been to the grocery store in a while and you feel like you are scavenging? You end up eating a weird combo of frozen peas, a granola bar, and some lunchmeat? Now I’ll be having French toast instead!
I always keep a loaf of bread in the freezer as well as frozen fruit. I can see myself making this when I am running low on groceries but still want something fresh and satisfying.
Protein French Toast
2 slices wheat bread
75 g egg whites (about 1/3 cup)
- Pour egg whites into a wide bowl or deep plate and add in TONS of cinnamon.
- Dip both sides of the bread to soak up the egg whites.
- Cook the bread in a nonstick skillet on medium for about 2 minutes per side.
I mean, could this get any easier?! The toppings are endless. I start with about 20 g of no sugar maple syrup to keep them moist and then top with fresh fruit. YUM! You could also add nuts for some crunch or chocolate chips 🙂 .