High-Protein Scramble with Oats and Spring Veg
A robust and energizing breakfast featuring fluffy scrambled eggs and lean turkey bacon, served alongside creamy oats and sautéed spring vegetables like spinach and spring onions.
Ingredients
- Spinach48.7 g
- Spring Onion1 stalk
- Olive Oil1.5 g
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Egg White146 g
- Whole Egg1 large
- Turkey Bacon29.2 g
- Oats19.5 g
Instructions
- 1Step 1
In a small saucepan, combine oats with 150ml water and a pinch of salt. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until water is absorbed and oats are creamy. Set aside.
- 2Step 2
Heat half of the olive oil in a non-stick pan over medium heat. Add chopped turkey bacon and cook until crispy, about 3-4 minutes. Remove and set aside.
- 3Step 3
In the same pan, add remaining olive oil. Sauté sliced spring onions for 1 minute, then add spinach and cook until wilted, about 2 minutes.
- 4Step 4
In a bowl, whisk egg whites and whole eggs together with salt and pepper. Pour into the pan with the vegetables. Scramble until cooked through, about 3-4 minutes.
- 5Step 5
Serve the scrambled eggs and turkey bacon alongside the cooked oats. Garnish with fresh spring onion if desired.
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