Spinach & Fetta Scrambled Eggs
Macros per serve
Carbs: 30.12
Protein: 45.73
Fat: 10.88
Ingredients
1 serving- 40g Low Fat Cottage Cheese
- 1 Serving Soy-Lin (Burgen)
- 30g Portabella Mushrooms
- 250ml Spinach & Feta Omelette
Method
- Heat a large pan and spray with oil.
- Chop mushrooms and fry until soft and then pour in egg white mix and stir for 2 mins. Toast bread and spread with cottage cheese.
- Serve toast on a plate and layer with cooked scrambled eggs.
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