Scrambled Eggs with Spinach
BreakfastThis could become your go to breakfast, as this recipe is quick to make and very versatile. You can use duck or free-range hen eggs.
Calories375kcal
Carbs2.2g
Protein24.2g
Fats29.9g
For Rest DayPerformance Benefits
This breaky is rich in protein and good fats to keep you full throughout the day, making it a great rest day choice.
Health Benefits
This recipe is a great source of vitamin A, a fat-soluble vitamin with antioxidant properties. Antioxidants fight damage-causing free radicals in the body, which can prevent the risk of certain diseases such as heart disease and cancer.
Expert Tips
This meal works well with salmon and avocado.
Equipment
- Whisk
- Small bowl
- Non-stick pan
Ingredients
- 3 Free-range egg
- 1 handful Baby spinach
- 1 tsp Butter
- 2 tbsp Cream
- ½ Salt
- ½ Ground pepper
Instructions
- In a small bowl, whisk eggs, cream, salt and pepper.
- In a small non-stick pan, melt butter over medium-high heat, add in spinach and stir every 30 seconds for 2 minutes.
- Add eggs and cook by stirring slowly just until eggs are thickened and no liquid egg remains.
Notes
1 portion of "Scrambled Eggs with Spinach" is equivalent to 270g.
Nutrition
Serving: 1servingCalories: 375kcalCarbohydrates: 2.2gProtein: 24.2gFat: 29.9gSaturated Fat: 11.9gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 10.5gTrans Fat: 0.57gCholesterol: 687mgSodium: 791mgPotassium: 570mgFiber: 2.5gSugar: 1.5gVitamin A: 1310ugVitamin C: 15.9mgCalcium: 233mgIron: 4.6mg
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