Spring Vegetable Scramble with Whole Grain Toast
A protein-rich breakfast featuring fluffy scrambled eggs infused with fresh spring onions and spinach, served alongside wholesome whole-grain toast.
Ingredients
- Spinach40 g
- Spring Onion0.5 stalk
- Olive Oil1 ml
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Egg3 large
- Whole Grain Bread50 g
Instructions
- 1Step 1
Finely chop the spring onion. Roughly chop the spinach.
- 2Step 2
In a bowl, whisk eggs with salt and pepper.
- 3Step 3
Heat olive oil in a non-stick pan over medium heat. Add spring onion and sauté for 1 minute.
- 4Step 4
Add spinach and cook until wilted, about 1-2 minutes.
- 5Step 5
Pour in the whisked eggs. Scramble gently with a spatula until cooked to your desired consistency, about 3-5 minutes.
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