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Preheat a skillet, or pancake griddle over medium high heat.
Lightly coat with cooking spray.
In a shallow bowl, whisk the egg whites, yogurt, vanilla, cinnamon and salt. Mix until well combined.
Dip each slice of bread in the egg white mixture, flipping to coat each side. Place on the prepared skillet and cook for 3-5 minutes on each side, until the eggs set and turn golden.
Serve immediately with the additional yogurt and pomegranate.
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