Mexican scrambled eggs with baby spinach & Feta
Mexican scrambled eggs with baby spinach & Feta: 428 kcal and 28 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)
- 3 g Cumin
- 3 g Paprika powder
- 15 g Jalapeño (in thin rings)
- 20 g Lime (juice)
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.
- Toast 3 g cumin and 3 g paprika powder for 30 seconds until fragrant; season with 15 g jalapeño and the juice of half a lime.
- Fold in 30 g Feta and take off the heat.
Nutrition per serving
- 428 kcal
- 28 g protein
- 10 g carbs
- 32 g fat