1/4 cup fat-free milk
1/4 teaspoon ground cinnamon
1 slice whole grain bread
1 teaspoon trans-free margarine
1/2 cup sliced strawberries
2 tablespoons sliced almonds, toasted
1. Beat the egg in a shallow bowl with the milk and cinnamon. Dip both sides of the bread in the egg mixture.
2. Melt the margarine in a nonstick skillet over medium heat. Cook the bread for about 2 to 3 minutes per side, or until golden. Cut in half diagonally. Place half on a plate. Top with half of the strawberries and almonds. Cover with the other toast half and the remaining strawberries and almonds.
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