Ricotta-Spinach Scrambled Eggs & Whole Grain Bread
10 min 1 serving 480 kcal · 28 g proteinLevel: Intermediate
The nutritionist's note
High in complete proteins, calcium, B12 and non-heme iron (eggs, spinach).
Ingredients
1 serving
- eggs2 units · 120 g
- ricotta1 tbsp · 15 g
- fresh spinach50 g
- vegetable oil1 tsp · 5 g
- whole grain bread2 slices · 80 g
Method
- 1
Beat the eggs (2 units) with ricotta (15 g) and a pinch of salt.
- 2
Cook the eggs in a pan with vegetable oil (5 g), then add fresh spinach (50 g).
- 3
Cook gently until creamy, then serve with toasted whole grain bread (2 slices).
Nutrition facts
per serving
| Energy | 480 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 35 g |
| Fat | 24 g |
| Fibre | 6 g |
| Iron | 2.8 mg |
| Vitamin B12 | 1.4 µg |
Potential allergens
- eggs
- lactose
- gluten
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