Serves: 2
Prep: 5 mins
Cook: 5 mins
What you need
2 cups (60g) chopped spinach
1/4 cup (30g) sun-dried tomatoes, drained
2 tbsp. pesto
1 tbsp. sunflower seeds (or pumpkin)
4 eggs
2 egg white
1 oz. (30g) goat’s cheese
What you need to do
Chop the spinach into small pieces. Drain and finely chop the tomatoes. Mix the spinach, tomatoes, seeds, and pesto in a large bowl. Set aside.
Preheat a non-stick pan on medium-low heat. Whisk the eggs in a small bowl, season with salt and pepper, and gently pour onto the pan. Let them cook for 1-2 minutes and gently drag a wooden spoon across the eggs picking up the cooked bits. Repeat this until the eggs are almost done (they should still be slightly wet).
Now add in the cheese and stir until the cheese has melted. Serve with the spinach pesto salad.
Nutrition per serving:
334 kcal
24g Fats
8g Carbs 22g Protein