High-Protein Scramble with Summer Veggies & Whole Wheat Toast
A robust and protein-packed breakfast featuring fluffy egg whites and diced chicken breast scrambled with fresh August bell peppers, onions, and spinach, served alongside whole wheat toast and creamy avocado.
Ingredients
- Chicken Breast100 g
- Spinach100 g
- Bell Pepper100 g
- Onion30 g
- Bell Pepper100 g
- Olive Oil0.5 tbsp
- Egg White200 g
- Whole Wheat Bread2 slice
- Avocado30 g
Instructions
- 1Step 1
Step 1: Dice the chicken breast into small pieces. Chop the bell pepper and onion. Roughly chop the spinach.
- 2Step 2
Step 2: Heat olive oil in a non-stick pan over medium heat. Add bell pepper and onion, sauté for 3 minutes until slightly softened.
- 3Step 3
Step 3: Add diced chicken breast to the pan and cook for 4 minutes, stirring occasionally, until browned.
- 4Step 4
Step 4: Pour in the egg whites and add the spinach. Scramble for 1-2 minutes until eggs are cooked through and spinach is wilted. Season with salt and pepper to taste.
- 5Step 5
Step 5: Toast the whole wheat bread. Serve the scramble alongside the toast and sliced avocado.
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