High-Protein Scrambled Eggs with Sautéed Vegetables & Rye Bread
A protein-packed breakfast featuring fluffy scrambled eggs and egg whites combined with earthy sautéed mushrooms and vibrant spinach, served alongside a slice of wholesome rye bread.
Ingredients
- Spinach75 g
- Onion20 g
- Garlic powder1 g
- Onion powder1 g
- Olive oil4 ml
- Salt1 g
- Pepper0.5 g
- Eggs125 g
- Egg whites75 ml
- Mushrooms60 g
- Rye bread40 g
Instructions
- 1Step 1
Slice the mushrooms and finely chop the onion. Wash the spinach thoroughly. (3 minutes)
- 2Step 2
Heat the olive oil in a non-stick skillet over medium heat. Add the chopped onion and sauté for 2 minutes until softened. (2 minutes)
- 3Step 3
Add the sliced mushrooms to the skillet and cook for 3 minutes, stirring occasionally, until they release their moisture and start to brown. (3 minutes)
- 4Step 4
Stir in the spinach and cook for 1 minute until wilted. (1 minute)
- 5Step 5
In a bowl, whisk together the eggs, egg whites, salt, pepper, garlic powder, and onion powder. (2 minutes)
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