TOTAL TIME: 20 MIN
SERVINGS: 1
CALORIES/SERVING: 452 CALS
INGREDIENTS
4 medium fresh eggs
pinch Himalayan salt
pinch cayenne pepper
1/2 tsp. olive oil
20g red onion, diced
25g mushroom, chopped
55g zucchini, diced
15g English spinach
15g feta cheese, crumbled
35g avocado, sliced
METHOD
Crack the eggs into a bowl and whisk vigorously. Season with salt, pepper and cayenne pepper.
Heat olive oil in a non-stick fry pan over medium temperature and sauté the red onion for a few minutes. Add the mushrooms and zucchini and continue to cook for a few minutes until the vegetables have softened. Remove from the pan and set aside.
Using the same pan, pour the egg mixture into the pan and cook for a few minutes on one side and then flip over and continue to cook on the other side until cooked through. Do not fold in half, it should resemble a burrito.
Lay the egg burrito on a plate and layer the spinach, mushroom mix, avocado and feta cheese.
Roll the egg burrito and serve.
NUTRITION
Serving size 260g
Calories 452 cal
Protein 31.30g
Fat, total 34.66g
- saturated 10.60g
Carbohydrate 3.07g
- sugars 3.02g
Sodium 474.42mg
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