High-Protein Scrambled Eggs with Seasonal Vegetables and Rye Bread
A hearty and protein-rich breakfast featuring fluffy scrambled eggs mixed with fresh spinach, bell peppers, and onions, served alongside slices of wholesome rye bread. Perfect for a brisk March morning in Slovenia.
Ingredients
- Spinach50 g
- Bell Pepper40 g
- Onion25 g
- Milk25 ml
- Bell Pepper40 g
- Olive Oil2.5 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Egg3 large
- Rye Bread30 g
- Fresh Chives2 g
Instructions
- 1Step 1
Step 1: Dice the onion and bell pepper. Roughly chop the spinach. Finely chop the chives.
- 2Step 2
Step 2: In a non-stick pan, heat the olive oil over medium heat. Add the diced onion and bell pepper and sauté for 3-4 minutes until softened.
- 3Step 3
Step 3: While vegetables are cooking, whisk the eggs with milk, salt, and black pepper in a bowl.
- 4Step 4
Step 4: Add the spinach to the pan and cook for 1-2 minutes until wilted.
- 5Step 5
Step 5: Pour the egg mixture into the pan with the vegetables. Scramble gently with a spatula until cooked to your desired consistency, about 2-3 minutes.
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