High-Protein Scrambled Eggs with Wilted Spinach and Rye Toast
A hearty and protein-packed breakfast featuring fluffy scrambled eggs with fresh spinach, served alongside a crisp slice of rye toast.
Ingredients
- Spinach50 g
- Olive Oil5 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Egg2 large
- Egg White100 g
- Rye Bread50 g
Instructions
- 1Step 1
Step 1: Heat olive oil in a non-stick pan over medium heat. Add spinach and cook until wilted, about 2-3 minutes. Remove spinach from the pan and set aside.
- 2Step 2
Step 2: In a bowl, whisk together whole eggs and egg whites with salt and pepper.
- 3Step 3
Step 3: Pour the egg mixture into the same pan over medium-low heat. Cook, stirring gently with a spatula, until the eggs are just set but still moist, about 3-4 minutes.
- 4Step 4
Step 4: Gently fold the wilted spinach into the scrambled eggs.
- 5Step 5
Step 5: Toast the rye bread until golden brown. Serve the high-protein scrambled eggs immediately with the toast.
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