Mini Cinnamon Rolls with a Vanilla Protein Frosting & Vegetable Egg White Frittata – 365cal/32carb/11fat/38pro!

Mini Cinnamon Rolls with a Vanilla Protein Frosting & Vegetable Egg White Frittata - 365cal/32carb/11fat/38pro!

Mini Cinnamon Rolls with a Vanilla Protein Frosting & Vegetable Egg White Frittata – 365cal/32carb/11fat/38pro!

Ingredients: Cinnamon Rolls:

4 Slices of Sara Lee (45 cal) wheat bread

2 Egg Whites

1oz of @lovemysilk unsweetened vanilla almond milk

1/2tsp Cinnamon

1/2tsp pure vanilla extract

2 packets of stevia

Protein Frosting/dip:

15grams of @plantfusion vanilla protein powder

2oz of @lovemysilk unsweetened vanilla almond milk

1 packet of stevia

Vegetable Frittata:

4 Egg Whites

1oz Red Bell Pepper diced

Few pieces of cut up kale

1 sliced cherry tomato

50grams of sliced Avocado

Red Pepper Flakes & Fresh ground pepper

 

Directions:

Preheat oven to 375. Make frittata first by mixing 4 egg whites with red bell pepper, kale, red pepper flakes and pour into oven safe dish. Top with tomato slices and fresh ground pepper and place in oven. Frittata will bake for about 20-25 minutes or until egg is set. While frittata is in the oven, cut crust off of all bread slices and flatten them with a rolling pin. Mix 2 egg whites, 1oz of milk, 1/2tsp of vanilla & 1/2tsp of cinnamon in a small bowl. Soak each piece of bread (both sides) in egg mixture until soaked through and lay on a flat surface. Sprinkle the bread with 2 stevia packets & some cinnamon. Roll each piece of bread up and cut in half. Place cut up cinnamon rolls in a mini muffin pan & bake in the oven with the frittata for 10-11 minutes. For the dip, mix the protein powder with the milk & remaning stevia packet. Remove about a 1/4 of the dip and thin out with some water or more milk to make the frosting.

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