Mediterranean Scrambled Eggs
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 saut�d baby spinach leaves.
2
Serves
368
Calories
41.2g
Protein
311g
Serving Size
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
- 1Heat a small non-stick frypan and sauté onions and chorizo together. No oil should be needed as the chorizo should omit a little oil.
- 2After 3-4 minutes, add capsicum and continue sautéing 3- minutes.
- 3Place eggs in a bowl, season with S&P, add almond milk and whisk.
- 4Turn 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.
- 5When cooked pull off heat and place on your toast.
- 6Garnish with crumbled feta.