Spinach & Feta Egg-White Scramble
13 min475 kcal each
Two whole eggs stretched with egg whites for a big, soft scramble. Wilted spinach, salty feta and a slice of whole-wheat toast.
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Plan this recipeIngredients
for 1 serving- Eggs2 piece
- Egg whites200 g
- Baby spinach60 g
- Cherry tomatoes80 g
- Feta, crumbled30 g
- Whole-wheat bread1 slice
- Olive oil1 tsp
- Black pepper1 pinch
Method
Prep 5 min · cook 8 min- Whisk the eggs and egg whites together with the pepper.
- Warm the oil in a non-stick pan over medium heat. Wilt the spinach and halved tomatoes for 1–2 minutes.
- Pour in the eggs and turn the heat down. Stir slowly with a spatula, pushing the set egg from the edges to the middle.
- Take the pan off the heat while the eggs still look slightly wet. They finish cooking on the plate.
- Fold through the feta and serve with the toast. The feta brings the salt, so none is needed.
Nutrition
per servingCal
475
Protein
45g
Carbs
22g
Fat
22g
Of 22g of fat per serving, 8g is saturated.
