Middle-Eastern scrambled eggs with baby spinach & Feta

Middle-Eastern scrambled eggs with baby spinach & Feta: 538 kcal and 31 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
• 2 g Coriander seed
• 20 g Tahini
• 15 g Lemon (juice)

Instructions

1. Heat 8 g olive oil in a non-stick pan over medium heat.
2. Sauté 60 g Baby spinach for 2–3 minutes until the moisture has evaporated.
3. Whisk 3 eggs, season with salt and pepper, pour into the pan and lower the heat.
4. Draw the spatula through slowly until just set and creamy — about 2 minutes.
5. Grind 3 g cumin and 2 g coriander seed and toast them; whisk 20 g tahini with 15 g lemon juice and 2 tbsp water and drizzle over.
6. Fold in 30 g Feta and take off the heat.

Nutrition per serving

• 538 kcal
• 31 g protein
• 12 g carbs
• 43 g fat

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