Loved my peanut butter and sriracha toast the other week and I wanted to try another recipe. I made quite a few changes for what really is a simple recipe, but why spend the money on the Penzey's seasonings if you're not going to experiment with them?
Source: All Recipes | Serves: 2 | Time: ~10 min
What I changed:
Used egg whites instead of eggs
1/2 the amount of seasoning ingredients
Replaced bouillon sauce with coconut aminos
Incorporated Penzey's Berbere seasoning
Skipped sriracha
Ingredients
1 cup whites
1 tbsp peanut butter
1 tsp fresh ginger, minced
1 clove garlic, minced
1/2 tsp coconut aminos
1 tsp Penzey's Berbere seasoning
Instructions
Whisk ingredients together. Heat a pan over medium heat. Add mixture and scramble for 5 minutes. Plate and enjoy. I served with orange marmalade on a piece of whole wheat toast.
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