Spinach & Leek Scrambled Eggs
Recipe: #25723
February 27, 2017
Categories: Breakfast, Snacks, Eggs, Leek, Spinach, 5 Ingredients Or Less, Brunch, Diabetic, Gluten-Free, High Protein, Vegetarian, more
"Whip up a batch of scrambled eggs for breakfast or anytime you need to load up on fuel. This is a quick recipe and filling as well."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (283.7 g)
- Calories 412.8
- Total Fat - 29 g
- Saturated Fat - 13 g
- Cholesterol - 678.6 mg
- Sodium - 722.1 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 1.5 g
- Sugars - 4.4 g
- Protein - 29.1 g
- Calcium - 131.1 mg
- Iron - 4.3 mg
- Vitamin C - 12 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the butter in a nonstick skillet over medium heat.
Step 2
Add the leeks and cook until soft.
Step 3
Season with salt and pepper and add the spinach.
Step 4
When the spinach is wilted, add the eggs and scramble until cooked through.
Step 5
Serve with the blueberries on the side.
Tips
No special items needed.
1 Reviews
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