High-protein scrambled eggs with spinach and feta on wholegrain bread

High-protein scrambled eggs with spinach and feta on wholegrain bread: a quick, savoury recipe with eggs, leaf spinach, feta and butter for a hearty breakfast.

At a glance

• Serves 1
• Prep time: 3 min
• Cooking time: 5 min
• Total time: 8 min
• Calories: 420 kcal per serving
• Protein: 28 g
• Fat: 22 g
• Carbs: 30 g

Ingredients

• 3 organic eggs
• 1 handful of leaf spinach
• 1 slice of wholegrain bread
• 30 g feta cheese
• 1 tsp butter
• Salt and ground pepper

Method

You’ll need: frying pan · mixing bowl · sieve

1. Wash the spinach and drain it well. Lightly toast the wholegrain bread or crisp it up in a frying pan, if you like.
2. Gently melt the butter in a frying pan. Let the spinach wilt in it briefly and season lightly with salt and pepper.
3. Whisk the eggs in a bowl and pour them into the pan. Let them set slowly over a medium heat, gently pushing them into scrambled eggs (in pregnancy, cook until firm).
4. Crumble the feta over the top and fold it in only briefly so it warms slightly but keeps some texture. Season to taste with pepper.
5. Spoon the scrambled eggs onto the wholegrain bread. Serve with a little more freshly ground pepper if you like.

Good to know

When mornings need to be quick, this recipe is worth its weight in gold. Warm, full of flavour and properly savoury – just the thing when you fancy something hearty.

Swaps

Feta → cottage cheese (a little more protein). Butter → ghee (heat-stable; contains milk). Wholegrain bread → wholegrain sourdough bread. Spinach → chard (also provides fibre and various micronutrients).

Allergens

Contains egg, milk and gluten (wholegrain bread). Generally suitable for children if the texture and seasoning suit them; in pregnancy it's generally fine as long as the eggs are cooked until firm and the dairy products are made from pasteurised milk.