By: Unknown

Region: American

Dish:Vegetarian - Breakfast/Tiffins/Snacks

Ingredients

Toasted whole wheat bread – 6 slices
Grate mozzarella cheese – 6 tablespoon
For the spinach topping –
Shredded Spinach – 250 gram
Low-fat butter – 1 tablespoon
Finely chopped onions – 30 grams
Chopped green chilies – 10 grams
Cornflour – 10 grams
Low-fat Milk – 50 ml
Soda Bicarb – ½ tablespoon (Dissolve corn flour in low-fat milk)

Directions

Take a non-stick pan and heat butter on a medium flame. Add chopped green chilies and onions and sauté for a couple of minutes or till onions turn translucent.
Then add a pinch of soda bi-carb and shredded spinach and allow it cook for 2-3 minutes.
Pour in corn flour-milk mixture and a pinch of salt and cook for 2-3 minutes on a medium flame. Stir continuously.
Turn off the stove and allow it cool. Divide the mixture in desired no. of portions.
Spread one portion of the spinach topping along with a tablespoon of grated cheese on a slice of toasted bread.
Bake it a pre-heated oven at 200 C for at least 5-10 minutes.
And that’s it. You have your breakfast ready.

Nutritional info

Calories 60
Protein 6 grams
Carbs 12 grams
Fat 2 grams

Comments

Spinach is an excellent source of beta-carotene which may prevent asthma. It also contains alpha-lipoic acid, an antioxidant shown to decrease glucose levels and increase insulin sensitivity, thereby preventing oxidatively induced changes in diabetic patients.

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