Mexican huevos revueltos with spinach and feta
From the foundersPernilla Nilsson·Co-founder & Growth
A quick, high-protein breakfast of creamy scrambled eggs flavoured with pico de gallo-inspired tomato, onion and chilli, plus sautéed spinach.
Ingredients
1 serving
- 3 steggs
- 2 stegg white
- 40 gfeta cheese 10%
- 100 gfresh spinach
- 1 sttomato
- 2 stspring onion
- 1 klyftorgarlic cloves
- 0.5 stjalapeño
- 0.5 mskolive oil
- 2 mskfresh coriander
How to make it
- 1
Finely chop the tomato, spring onion, garlic and jalapeño.
- 2
Heat the olive oil in a frying pan over medium heat and fry the onion, garlic and jalapeño for about 2 minutes until softened.
- 3
Add the chopped tomato and spinach. Fry for another 2 minutes until the spinach has wilted.
- 4
Whisk the whole eggs and egg whites with a pinch of salt and black pepper in a bowl.
- 5
Lower the heat to low, pour in the egg mixture and stir gently with a spatula until the eggs form soft, creamy curds.
- 6
Take the pan off the heat while the eggs are still moist. Top with crumbled feta and fresh coriander.
Kitchen tips
- Take the pan off the heat just before the eggs have fully set – the residual heat makes them perfectly creamy.
- The egg whites boost the protein considerably without adding unnecessary fat.
AI-generated content. Always verify ingredients and allergen information yourself.
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