Asian scrambled eggs with baby spinach & Feta
Asian scrambled eggs with baby spinach & Feta: 460 kcal and 29 g protein per serving, ready in 12 minutes. Nutrition calculated from the ingredients.
Ingredients
- 150 g Egg (3 eggs)
- 8 g Olive oil
- 60 g Baby spinach
- 30 g Feta (crumbled)
- 10 g Fresh ginger (finely grated)
- 8 g Sesame seeds (toasted)
- 15 g Soy sauce
Instructions
- Heat 8 g olive oil in a non-stick pan over medium heat.
- Sauté 60 g Baby spinach for 2–3 minutes until the moisture has evaporated.
- Whisk 3 eggs, season with salt and pepper, pour into the pan and lower the heat.
- Draw the spatula through slowly until just set and creamy — about 2 minutes.
- Fry 10 g freshly grated ginger briefly, deglaze with 15 g soy sauce and sprinkle with 8 g toasted sesame seeds.
- Fold in 30 g Feta and take off the heat.
Nutrition per serving
- 460 kcal
- 29 g protein
- 9 g carbs
- 35 g fat