High-Protein Scrambled Eggs with Summer Veggies & Whole-Wheat Toast
A quick and protein-packed breakfast featuring fluffy scrambled eggs mixed with fresh spinach and diced tomato, served alongside a slice of whole-wheat toast.
Ingredients
- Spinach100 g
- Tomato100 g
- Olive Oil2.5 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Egg2 large
- Egg White180 g
- Whole Wheat Bread2 slice
Instructions
- 1Step 1
Slice the whole wheat bread and set aside for toasting.
- 2Step 2
Dice the tomato and roughly chop the spinach.
- 3Step 3
In a bowl, whisk together the whole eggs and egg whites. Season with salt and pepper.
- 4Step 4
Heat olive oil in a non-stick pan over medium heat. Add the spinach and tomato, sauté for 2 minutes until spinach wilts.
- 5Step 5
Pour the egg mixture into the pan. Scramble gently for 3-5 minutes until cooked through but still moist.
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