Savory Scrambled Eggs with Chicken and Summer Vegetables
A protein-packed breakfast featuring fluffy scrambled eggs, lean chicken breast, and a vibrant medley of fresh, seasonal Slovenian vegetables, all served with whole-wheat bread for a balanced start to your day.
Ingredients
- Chicken Breast150 g
- Spinach100 g
- Bell Pepper100 g
- Tomato100 g
- Onion50 g
- Bell Pepper100 g
- Olive Oil10 g
- Salt1 pinch
- Black Pepper1 pinch
- Egg2 large
- Whole-wheat Bread60 g
Instructions
- 1Step 1
1. Dice the chicken breast into small pieces. Dice the bell pepper, tomato, and onion. Whisk the eggs in a bowl with a pinch of salt and pepper. (Prep time: 8 minutes)
- 2Step 2
2. Heat 5g of olive oil in a non-stick pan over medium heat. Add the diced chicken and cook for 5-7 minutes until browned and cooked through. Remove from pan and set aside. (Cook time: 7 minutes)
- 3Step 3
3. Add the remaining 5g of olive oil to the same pan. Add diced bell pepper, tomato, and onion. Sauté for 3-5 minutes until vegetables begin to soften. Add spinach and cook until wilted, about 1-2 minutes. (Cook time: 5 minutes)
- 4Step 4
4. Pour the whisked eggs into the pan with the vegetables. As the eggs begin to set, gently push them from the edges to the center, scrambling them until cooked to your desired consistency, about 2-3 minutes. (Cook time: 2 minutes)
- 5Step 5
5. Stir in the cooked chicken. Serve immediately with whole-wheat bread. (Cook time: 0 minutes)
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