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Spinach & Fetta Scrambled Eggs

Treat yourself with this tasty breakfast recipe.
Spinach & Fetta Scrambled Eggs
Spinach & Fetta Scrambled Eggs
Macros per serve
Carbs: 30.12
Protein: 45.73
Fat: 10.88


1 serving
  • 40g Low Fat Cottage Cheese
  • 1 Serving Soy-Lin (Burgen)
  • 30g Portabella Mushrooms 
  • 250ml Spinach & Feta Omelette 


  1. Heat a large pan and spray with oil.
  2. 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.
  3. Serve toast on a plate and layer with cooked scrambled eggs.
Spinach & Fetta Scrambled Eggs

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