Mediterranean Scrambled Eggs
CAL P/SERVE
368
kJ P/SERVE
1540
FAT P/SERVE
14.2g
SODIUM P/SERVE
651g
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
- 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.
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 |
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