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To provide a balanced and protein-rich start to the day, supporting muscle recovery and energy for morning training.
Ingredients:
-
4itemegg
-
100gspinach
-
50gsun-dried tomato
-
50gfeta cheese
-
1tbspolive oil
-
1itemonion
-
2clovegarlic
-
10gbasil
-
1tspsalt
-
0.5tspblack pepper
Preparation Time: 25 minutes
Instructions:
- Preheat the oven to 180°C.
- Heat olive oil in an oven-safe skillet over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add spinach and sun-dried tomatoes, cook until spinach wilts.
- In a bowl, whisk eggs with salt, pepper, and chopped basil.
- Pour egg mixture into the skillet, stir gently to combine.
- Sprinkle crumbled feta cheese on top.
- Transfer skillet to the oven and bake for 10-12 minutes until set.
- Let cool slightly before slicing and serving.
| Nutrition | Per Serving 500 g | Per 100g |
|---|---|---|
| Energy | 809 kcal | 162 kcal |
| Protein | 42 g | 8.4 g |
| Fibre | 6 g | 1.2 g |
| Salt | 2 g | 0.4 g |
| Sugar | 12 g | 2.4 g |
| Carbohydrates | 28 g | 5.6 g |
| Fat | 60 g | 12.0 g |
-
4itemegg
-
100gspinach
-
50gsun-dried tomato
-
50gfeta cheese
-
1tbspolive oil
-
1itemonion
-
2clovegarlic
-
10gbasil
-
1tspsalt
-
0.5tspblack pepper
Preheat the oven to 180°C.
Heat olive oil in an oven-safe skillet over medium heat.
Add chopped onion and garlic, sauté until translucent.
Add spinach and sun-dried tomatoes, cook until spinach wilts.
In a bowl, whisk eggs with salt, pepper, and chopped basil.
Pour egg mixture into the skillet, stir gently to combine.
Sprinkle crumbled feta cheese on top.
Transfer skillet to the oven and bake for 10-12 minutes until set.
Let cool slightly before slicing and serving.