EGG & VEGGIE SCRAMBLE - CALORIES:328 / P:38g F:15g C:15g

Breakfast
Written By Rachael Perks

INGREDIENTS:

  • 5g - Ghee / Tallow / Avocado Oil (for cooking)

  • 2 large - 100g - Whole eggs

  • 200g - Egg Whites

  • 100g - Red Capsicum

  • 100g - Mushrooms

  • 40g - Baby Spinach

  • 1g - Salt & Pepper

  • 50g - Salsa (optional)

METHOD:

Heat pan over medium heat and add cooking oil. In a bowl mix together the eggs and egg whites. Start by cooking the red capsicum and mushrooms. Once they are soft add the egg mixture. Mix in the spinach.

Once cooked, transfer to a plate, season with salt & pepper, top with salsa and enjoy!

CALORIES:328

P:38 F:15 C:15

Rachael Perks
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