Garden vegetable scrambled eggs
with cherry tomatoes, zucchini, spinach and feta cheese
Informations supplémentaires
20 min.
|
496 kcal
|
easy
|
|
Printable version
1. Setup
Cut the zucchini and onion into small cubes. Mince the chives and spinach. Cut the tomatoes in half. Crumble the feta.
2. Cook the vegetables
Heat a drizzle of oil in a pan over medium-high heat. Cook the onion, zucchini and spices for 3-4 minutes. Add the tomatoes and spinach. Cook 2-3 minutes. Season generously with salt and pepper.
3. Add the eggs
Add the eggs and cream. Cook 4-5 minutes, stirring until the eggs are cooked to your liking. Adjust salt and pepper to taste.
4. Bake the bread
Toast the bread slices in the toaster. Butter to taste.
5. Plate your dish
Serve the eggs garnished with feta and chives. Serve with the bread. Bon appétit!
4unitFresh egg
4unitCountry Style Bread
1unitChives
0.5unitZucchini(s)
0.5unitRed Onion(s)
200gMulticolor Cherry Tomatoes
40gBaby Spinach
60mlCream 18%
5gBruschetta Spices
40gFeta Cheese
What you need
pan, toaster
496 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
45g
15%
fat
23g
35%
cholesterol
498mg
166%
fiber
5g
20%
protein
27g
saturated
10g
50%
sodium
707mg
29%
sugar
12g
trans
0g