Apple Cinnamon Barley with Scrambled Egg Whites
2min
2min
1
416
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Chef's Note
To keep the leftover egg whites fluffy and soft, reheat them at a slightly lower microwave power setting. Adding a damp paper towel over both the barley and the eggs helps lock in moisture so they taste just as fresh as Day 1!
Tags
Ingredients
0.5 cup leftover cooked apple cinnamon barley
0.5 cup leftover scrambled egg whites
0.5 cup plain nonfat Greek yogurt
0.6 oz raw walnuts
1.2 tbsp maple syrup
Instructions
- 1
Place 0.5 cup leftover cooked apple cinnamon barley from Day 1 into a microwave-safe bowl. Cover with a damp paper towel and microwave on high for 45 to 60 seconds, stirring halfway through, until warmed through.
- 2
Place 0.5 cup leftover scrambled egg whites on a separate microwave-safe plate. Cover and microwave on medium-high (70% power) for 20 to 30 seconds just until warm, taking care not to overheat them so they remain tender.
- 3
Roughly chop 0.6 oz raw walnuts on a clean cutting board.
- 4
Top the warm apple cinnamon barley with 0.5 cup plain nonfat Greek yogurt, the chopped 0.6 oz raw walnuts, and drizzle evenly with 1.2 tbsp maple syrup.
- 5
Serve the sweet, spiced barley breakfast bowl immediately alongside the warm scrambled egg whites.
Nutrition Information (per serving)
416
30g
47g
12g
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