TOTAL TIME: 20 MINS
SERVINGS: 1
CALORIES/SERVING: 452 CALS
INGREDIENTS
2 x 50g egg (medium)
100 ml liquid egg white
50 Gram red onion (diced)
100 Gram mushroom (chopped)
80 Gram red capsicum (diced)
30 Gram english spinach (chopped)
7.5 ml olive oil
20 Gram goat cheese (crumbled)
Pinch himalayan salt & pepper
1 x 38g wholegrain bread slice
METHOD
Crack the eggs into a bowl with egg whites and whisk vigorously. Season with salt and pepper.
Heat olive oil in a non-stick fry pan over medium temperature and sauté the onion, mushrooms, capsicum and spinach for 4-5 minutes.
Pour the egg mixture into the frying pan and cook for a further couple of minutes. Whilst the egg is cooking, use a wooden spoon and gently stir the egg mixture until cooked through.
Meanwhile toast bread in a toaster until golden. Serve on a plate.
Top egg with crumbled goats cheese and transfer the scrambled eggs onto the toast and serve.
NUTRITION
Serving size 526g
Calories 452 cal
Protein 36.88g
Fat, total 21.87g
- saturated 6.67g
Carbohydrate 22.27g
- sugars 6.54g
Sodium 680.35mg
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