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