Veggie Egg Scramble

• servings: 1

Ingredients

2 whole eggs

100 g egg whites (≈ 3 egg whites)

1 tsp olive oil or butter

50 g spinach, chopped

50 g mushrooms, sliced

30 g capsicum (bell pepper), diced

20 g onion or spring onion, finely sliced

Salt & pepper to taste

Optional Protein Boosts

50 g cottage cheese or skyr

30 g feta

1 tbsp nutritional yeast

Directions

Whisk eggs and egg whites together with a pinch of salt and pepper.

Heat oil or butter in a non-stick pan over medium heat.

Sauté onion, mushrooms, and capsicum 3–4 minutes until soft.

Add spinach and cook 30 seconds until wilted.

Lower heat slightly and pour in eggs.

Stir gently and continuously until softly scrambled (2–3 minutes).

Remove from heat and fold in cottage cheese, feta, or nutritional yeast if using.

Notes

Serving Ideas

With 1 slice whole-grain or sourdough toast

With ½ avocado

Wrapped in a high-protein wrap

Over sautéed greens for a low-carb plate