Finally, my 19 year old daughter is starting to show some interest in learning how to cook. She has been scouring magazines for new breakfast foods. This recipe is a modification of 2 or 3 recipes turned into her own.
4 slices Pepperidge Farm Cinnamon Swirl Bread ( or 2 slices any other bread) – lightly toasted
2 egg whites
1/3 cup skim milk
1/2 tsp vanilla extract
1 pinch salt
1 pack artificial sweetener (optional)
1/2 medium banana sliced
1/4 c blueberries
Combine egg whites, milk, vanilla, salt and sweetner in a shallow dish. Stir well. Dip toasted bread into mixture until well coated. Fry over medium heat in a hot non stick pan until brown on both sides. Top with sliced bananas, blueberries and a tiny drizzle of light syrup.