- 3/4 cup liquid egg whites
- 2 whole-wheat English muffins, split
- 1/2 cup baby spinach leaves
- 2 slices fresh tomato
- Cook egg whites in a nonstick skillet over medium heat until opaque, about 4 minutes.
- Toast English muffins. Divide cooked egg whites between 2 muffin bottoms. Top with spinach, 1 tomato slice, and muffin tops.