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VEGGIES SCRAMBLED EGGS


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

  1. Crack the eggs into a bowl with egg whites and whisk vigorously. Season with salt and pepper.

  2. Heat olive oil in a non-stick fry pan over medium temperature and sauté the onion, mushrooms, capsicum and spinach for 4-5 minutes.

  3. 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.

  4. Meanwhile toast bread in a toaster until golden. Serve on a plate.

  5. 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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