- 2 slices of whole wheat bread
- 1 whole egg, 4 egg whites (yes…that’s 5 eggs, but 4 of them are whites only)
- cinnamon and pumpkin pie spice
- Light or Sugar Free Syrup
In a bowl or deep cup, combine eggs, cinnamon and pumpkin pie spice and whisk thoroughly with a fork. I do not tell you how much cinnamon or pumpkin pie spice to use because it’s really up to a person’s taste. I looooove cinnamon, so I give it a good few shakes!
Toast bread. Set aside.
Use a small skillet. Pour half of egg mixture and cook. Don’t scramble because you want that flat, round shape for layering. Flip and finish cooking.
Place 1 piece of toast on dish. Top with cooked egg.
Top with more cinnamon if you wish and a drizzle of light syrup (or use my blended fruit syrup from previous recipe).
SO easy…so quick!!