5
ENGLISH MUFFIN PRIMAVERA
Replace that fast-food egg muffin with
this healthy low-calorie veggie muffin.
Serves: 2
Serving Size: 12 oz
Prep Time: 10 minutes
Inactive: 0 minutes
Cook: 15 minutes
TOTAL: 25 minutes
Ingredients:
• 2 English muffins, split
• 8-10 spears fresh asparagus, cut in 1 inch pieces
• 2 teaspoons minced garlic
• 2 cups fresh spinach, roughly chopped
• 1 cup marinated artichoke hearts
• Salt (optional) and pepper to taste
• 1/4 cup vegetable broth
• Fresh salsa to taste
• 1 teaspoon coconut oil
Instructions:
Heat coconut oil. Add asparagus and garlic, saute for 2-3 minutes. Add vegetable broth and simmer
until tender but crisp. Add spinach, cook until just wilted and then add roughly chopped artichokes.
Season to taste with salt (optional) and pepper. Spoon over lightly toasted English muffins, top with
salsa and enjoy!
Nutritional Value:
Calories: 288
Fat: 9.8 g
Cholesterol: 0 mg
Sodium: 730 mg
Dietary Fiber: 7 g
Sugars: 4.3 g
Carbohydrates: 39.6 g
Protein: 11.1 g
Cheryl from Store 6687
in Bakersfield, CA
288
CALORIES
per serving
Nutritionist Health Tip:
Omit salt and use low sodium
vegetable broth to further reduce
sodium content.
per serving
Weight Watchers
7
PointsPlus
value
®