High-Protein Scramble with Summer Vegetables and Whole-Wheat Toast
A robust and flavorful breakfast featuring scrambled eggs and lean chicken breast, packed with seasonal bell peppers, spinach, and onion, served alongside whole-wheat toast.
Ingredients
- Chicken Breast170 g
- Bell Pepper80 g
- Spinach60 g
- Onion30 g
- Bell Pepper80 g
- Olive Oil1 tsp
- Salt1 pinch
- Black Pepper1 pinch
- Egg2 large
- Whole Wheat Bread2 slice
Instructions
- 1Step 1
Dice the chicken breast, bell pepper, and onion. Roughly chop the spinach.
- 2Step 2
Heat 0.5 tsp of olive oil in a non-stick pan over medium heat. Add diced chicken breast and cook for 3 minutes, stirring occasionally, until lightly browned.
- 3Step 3
Add bell pepper and onion to the pan. Sauté for 2 minutes until slightly softened.
- 4Step 4
Whisk the eggs in a bowl with a pinch of salt and black pepper. Pour over the chicken and vegetables. Add spinach.
- 5Step 5
Scramble for 3 minutes, stirring gently until cooked through. Remove from heat.
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