Meal Details
1. Scrambled eggs with spinach, parmesan & tomato
125 cals, 9p, 2c, 9f (per meal)
1 large (50g)
1/2 tsp (3mL)
1 cup(s) (30g)
1 tbsp (5g)
2 tbsp cherry tomatoes (19g)
2 dash (1g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Whisk eggs in a small bowl with some salt and pepper. Set aside.
2
Place a medium sized skillet over medium heat and add the olive oil and garlic and saute until fragrant, under a minute.
3
Add the spinach and cook, tossing, until wilted, about a minute.
4
Add the eggs, and cook stirring occasionally- another minute or two.
5
Sprinkle in the parmesan and tomatoes and stir.
6
Serve.