I love eggs. Honestly, whoever thought it’d be a good idea to eat these things a chicken produced all those years ago is a total genius. I eat eggs whenever and wherever I can, they’re the main reason I can’t/won’t become a vegan. They’re just too good!
Almost every day I have scrambled egg on toast for breakfast. But this gets boring fast. So, under the recommendation of a friend I decided to mix it up with some mushrooms and spinach I had leftover in my fridge.
The result? Unbelievable. They’re the ultimate breakfast for me, especially as it’s packed with a good amount of protein.
Approx. Macro’s – per serving:
Calories – 90
Fat (g) 5.5
Carbs (g) 2.7
Protein (g) 8.4
2 large eggs
1/2 cup of baby spinach
1/2 cup of baby button mushrooms, sliced
1 tsp of extra virgin organic coconut oil
- In a small bowl, whisk together the eggs. In a small non-stick pan heat the coconut oil on a medium-high heat, add the mushrooms and cook until tender.
- Add the spinach to the pan and cook until wilted. Turn the heat to medium.
- Add the egg mixture to the pan, cook and stir until the egg has thickened. Remove from the pan once no liquid remains and serve.
I love to add the eggs to a slice of wholemeal bread sometimes with a sprinkle of cheese, but the beauty of this recipe is that you can add them to anything. The macro’s above are just for the eggs, so be sure to add anything you eat them with to your count!
Let me know if you give this a try, your thoughts and anything you do that may be slightly different.
Don’t forget the macro’s will vary depending on your ingredients, so you’ll need to double check them.