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SCRAMBLED EGG ON RYE BREAD

 

Ingredients:

  • Olive oil spray
  • 1 medium tomato, halved 
  • 50g baby spinach 
  • 3 whole eggs
  • 1 tablespoon water 
  • Ground black pepper to taste
  • Salt to taste 
  • 1 slice rye bread 

Method:

Step 1  

First, crack the eggs in a bowl and season with salt and pepper. Keep whipping it with a fork and add the tablespoon of water. Once done, keep it aside. (Note: You can use an electric beater to beat well the eggs.)

Step 2  

Next, spray olive oil on a frying pan over medium heat and grill the halved tomatoes. 

Step 3 

Once done add the shredded spinach to the pan and sauté for about 1 minute. Then gradually add the egg mixture and let it cook in medium flame. Scramble the eggs using a spatula.

Step 4 

Finally serve hot on top of the toasted slice of rye bread and grilled tomatoes.

Nutrition Facts:

  • Calories: 393 Cal
  • Protein: 24.1g
  • Carbs: 23.7g
  • Fat: 22.4g

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