French toast with a twist
50 g, button, thinly sliced
Baby spinach leaves
1⅔ cup(s), (50g)
1 medium, lightly beaten
Bread, wholemeal, with grains and seeds
2 slice(s), (2 x 35g slices)
97% fat-free deli sliced ham
Reduced-fat 15% cheddar cheese
¼ cup(s), grated, (30g), grated
2 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook mushrooms, stirring, for 2 minutes or until tender. Push to side of the pan. Add spinach and cook, stirring, for 1 minute or until wilted. Transfer to a plate. Cover to keep warm.
- Place egg in a shallow bowl. Respray same pan with oil and heat over medium-high heat. Working with 1 slice at a time, dip bread into egg. Cook for 2 minutes each side or until golden.
- Place 1 slice French toast on a serving plate. Top with ham, mushrooms, spinach and cheese. Sandwich with remaining slice of French toast. Serve.