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This lactose-free brunch delight will make your mouth happy and your body healthy.
8 slices multi-grain bread
1 whole egg plus 2 egg whites
1/4 cup plain rice milk
1 Tbs. local honey
1/8 tsp. ground cinnamon
Pinch of ground ginger
Grade B maple syrup, optional
In large shallow bowl, lightly whisk together eggs, rice milk, honey, cinnamon, and ginger. Heat large non-stick sauté pan over medium heat, and spray lightly with cooking spray.
Dredge bread slices in egg mixture two at a time, and sauté until golden brown, about 2 minutes on each side. Remove from pan, and keep warm. Continue with remaining slices. Serve immediately with warmed syrup on the side, if desired.
per serving (without syrup): 192 cal; 10g pro; 4g total fat (1g sat fat); 29g carb; 47mg chol; 248mg sod; 4g fiber; 9g sugars
- For more protein: substitute soy milk for rice milk; for more calcium, use lactose-free 2% milk; for heartiness, add hemp milk; and for a delicate nuttiness, try almond milk.
- Dress it up and enjoy even more nutrition: add some blueberries, and sliced strawberries and bananas along with some chopped pecans.
Photos: Pornchai Mittongtare; Prop Styling: Robin turk; Food Styling: Liesl Maggiore
From article: Not Milk?