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Servings: 2, Prep Time: 10 min, Cook Time: 25 min
Ingredients
- 4 eggs
- 3 egg whites
- 1/2 onion
- 2 garlic cloves
- 1 large potato
- 1 cup (30 g) of spinach
- 1/4 cup (60 g) almond milk
- 1 tbsp (14 g g) olive oil
- Salt and pepper to taste
- 2 tbsp (10 g) parmesan cheese
- 1 tbsp (10 g) hemp hearts
Directions
- Begin by dicing the onion finely and mincing the garlic cloves; set them aside.
- Peel the potato and cut it into small dice; set it aside.
- In a bowl, whisk together the eggs, egg whites, milk, and season with salt and pepper.
- Heat olive oil in a skillet over medium heat, and cook the diced potatoes for 7-10 minutes, until they become tender.
- Once the potatoes are tender, add the spinach, onions, and garlic to the skillet and sauté for 4-5 minutes.
- Add the eggs into the pan and cover with a lid and turn the heat to medium low. Cook for 10 minutes.
- Serve warm and sprinkle with hemp hearts and parmesan.
Nutrition Info
Calories: 463, Carbohydrate: 35 grams, Protein: 25 grams, Fat: 25 grams
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