Apple Cinnamon Barley with Scrambled Egg Whites
2min
3min
1
190
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Chef's Note
Reheating egg whites at 50% power is the secret to keeping them fluffy instead of rubbery. If you have an extra minute, you can also reheat both components in a dry, non-stick skillet over medium-low heat with a tablespoon of water!
Tags
Ingredients
0.5 cup leftover cooked apple-cinnamon barley
0.5 cup leftover scrambled egg whites
Instructions
- 1
Retrieve the leftover cooked apple-cinnamon barley and the leftover scrambled egg whites from the refrigerator.
- 2
Place 0.5 cup of the leftover cooked apple-cinnamon barley into a microwave-safe bowl, and splash 1 teaspoon of water over it to retain moisture.
- 3
Microwave the barley on high for 1 to 1.5 minutes, stirring halfway through, until it is hot and fragrant.
- 4
Place 0.5 cup of the leftover scrambled egg whites in a separate microwave-safe dish. Microwave on medium power (50%) for 30 to 45 seconds just until warmed through to prevent them from becoming rubbery.
- 5
Stir the warmed barley, then serve it in a bowl alongside the warm scrambled egg whites.
Nutrition Information (per serving)
190
16g
29g
1g
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