Tomato, Artichoke, and Feta Frittata
1 egg white
1/4 cup chopped tomato
1/2 cup canned artichoke hearts, drained and chopped
1 tsp chopped shallot
3 Tbsp crumbled feta cheese
1 slice whole-grain bread, toasted
Whisk together egg and egg white. In a skillet misted with cooking spray, cook tomato, artichoke, and shallot for 2 minutes over medium heat. Reduce heat to low and add eggs. Cover and cook 3 minutes until eggs are firm. Top with feta. Serve with toast.
Total: 286 calories
Eating whole grains may decrease inflammation, which is associated with decreased belly flab.