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.
- 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
- 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.
- After 3-4 minutes, add capsicum and continue sautéing 3- minutes.
- Place eggs in a bowl, season with S&P, add almond milk and whisk.
- 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.
- When cooked pull off heat and place on your toast.
- Garnish with crumbled feta.
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|
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