Mediterranean Scrambled Eggs

Mediterranean Scrambled Eggs

This is a different take on scrambled eggs and makes breakfast a little more interesting. It has heaps of flavour and is not difficult to make.

CAL P/SERVE
368
kJ P/SERVE
1540
FAT P/SERVE
14.2g
CARBS P/SERVE
31.6g
PROTEIN P/SERVE
41.2g
SUGAR P/SERVE
7.5g
SODIUM P/SERVE
651g
FAT
%
4.5%
ENERGY RDI%
17.7%

Using almond milk in the scrambled eggs boosts the protein even more in the dish. Great additional ingredients you can add are diced tomato mushroom and sautéd baby spinach leaves.

Ingredients

  • 3 Eggs
  • 1 Egg White
  • ¼ (30g) Chorizo Sausage, chopped
  • ¼ Red Capsicum, diced
  • ⅓ cup Almond Milk
  • 1 tbsp. crumbled feta, reduced fat
  • ¼ onion, diced
  • S&P to taste
  • 1 slice wholemeal/multigrain toast

Method

  1. Heat a small non-stick frypan and sauté onions and chorizo together.  No oil should be needed as the chorizo should omit a little oil.
  2. After 3-4 minutes, add capsicum and continue sautéing 3- minutes.
  3. Place eggs in a bowl, season with S&P, add almond milk and whisk.
  4. Turn heat down to lowest setting. Add whisked egg mixture and pour into pan. With a wooden spoon slowly pull mixture from outside to centre.  Keep doing this, slowly so that you are just moving the egg around.
  5. When cooked pull off heat and place on your toast.
  6. Garnish with crumbled feta.

Nutrition Table

Servings: 2 Serving size:311g
Average Serve Average 100g
Energy 1540 kJ 496 kJ
  368 Cal 118 Cal
Protein 41.2 g 13.3 g
Fat, total 14.2 g 4.6 g
- Saturated 4.7 g 1.5 g
Carbohydrate 31.6 g 10.2 g
- Sugars 7.5 g 2.4 g
Sodium 651 mg 209 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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