Greek Yogurt Protein French Toast (n1)
by Tanvi Parikh
Macros
- Total calories
- 461
- Protein
- 35 g
- Carbs
- 53 g
- Fat
- 12 g
- Fiber
- 11 g
- Sugar
- 13 g
- Cholesterol
- 211 mg
- Sodium
- 786 mg
- Potassium
- 355 mg
- Vitamin A
- 1230 IU
- Vitamin C
- 27 mg
- Calcium
- 509 mg
- Iron
- 4 mg
- Vitamin D
- 116 IU
- Vitamin B12
- 0.5 µg
- Magnesium
- 85 mg
- Zinc
- 2 mg
Serves 1
Ingredients
- 1 Egg
- ¾ cup Plain Greek Yogurt (divided)
- ¼ tsp Cinnamon (divided)
- ⅛ tsp Sea Salt
- 2 g Avocado Oil Spray
- 2 slices Whole Grain Bread
- ⅛ tsp Vanilla Extract
- ½ cup Raspberries
Steps
Whisk the eggs in a bowl. Add half of the yogurt, half of the cinnamon, and the salt. Whisk well.
Heat a pan over medium-low heat. Once warm, add the oil.
Dip the bread into the mixture, ensuring both sides are coated evenly. Cook the bread slices for two minutes per side until browned and cooked through. Repeat until all the bread is cooked.
In a small bowl, mix the remaining yogurt, cinnamon, and vanilla.
Divide the French toast evenly between plates. Top with the yogurt mixture and raspberries, and enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to three days.
- Gluten-Free: Use gluten-free bread instead.