One of Hollywood’s top trainers shares a healthy twist on a breakfast favorite
FRENCH TOAST WITH RICOTTA
Makes 4 servings
11/3 cups egg whites
11/3 cups skim milk
2 tsp. granulated sugar substitute
½ tsp. salt
8 slices whole- grain bread
½ cup reduced-fat ricotta cheese
1. Whisk together egg whites, milk, sugar substitute and salt. Pour into a shallow dish.
2. Dip 2 bread slices in egg white mixture, coating well. Remove bread from egg mixture; drain excess liquid.
3. Cook bread in a lightly greased large nonstick skillet over medium heat, about 2 minutes on each side or until golden. Repeat with remaining bread and egg mixture.
4. Sprinkle toast with cinnamon; top each serving with 2 tbsp. ricotta cheese. Serve immediately.
Pasternak’s new book The Body Reset Diet hits stores March 12.
The chef and host of Cooking Channel’s Taste in Translation dishes out her morning must-haves
“I love the simple old-fashioned style of these napkins,” she says.
Tekla Dish Towel, 79 cents each; ikea.com
“Good coffee is essential to my breakfast,” says Sequeira.
Handsome Coffee, $17-$21 per 12-oz. bag; handsomecoffee.com
“There is so much to love about these jams,” she says. “A piece of toast will never be the same again!”
Sequeira loves serving muffins or fresh fruit on these “quirky plates.”
Natural World Dessert Plate, $18 each; anthropologie.com
Sqirl Jam, $14 a jar; sqirlla.com
“Nothing helps you cook big batches of pancakes and bacon better than a griddle pan that stretches over two burners,” she says. Reversible Pro Grid Iron Griddle, $74.95; lodgemfg.com
“I can’t get enough of the mustache trend,” she says.
Mustache Coffee Mugs, $32 for six, including wire holder; etsy.com/shop/lovegracejoy
Taste in Translation airs Fridays at 9 p.m. ET/PT on the Cooking Channel.