LOADED SCRAMBLED EGGS
330 KCal
Ingredients (makes 1 large/2 medium servings)
List of Ingredients
For the Sauce
1 small cucumber diced (I peeled mine, it’s optional)
100gms
7-8 medium sized green grapes
50 g
1-2 small garlic cloves (you can skip if you want to but this actually adds a great taste)
50 g
7 soaked almonds (you can take off the skins for a smoother looking soup)
1/2
1/2 a slice of multigrain bread (I used the last, crusty one)
2 tsp
150 ml almond/regular milk
3-4 ice cubes
Salt and pepper to taste
Garnish - 3-4 green grapes
1-1.5 tsp
Ingredients (makes 1 large/2 medium servings)
Ingredients
1 egg - You can replace this with 50 Grams of tofu or paneer
2 chopped chillies
1/2 an avocado, roughly cut/mashed
1/2 a red bell pepper, chopped
4-5 large spinach leaves (I used Malabar spinach leaves or Pui Saag), cut into strips
1 cheese slice (I used Gouda)
1/2 tsp Olive Oil
1/2 tsp Garlic Powder
Salt to taste
Method
Method:
- Into a hot pan, add the olive oil.
- Add in all the veggies and sauté for 30 Seconds.
- Crack in the egg and lightly scramble it.
- Place the cheese slice in over the mixture, cover the pan for 30 seconds to melt the cheese.
- Mix well and season with salt, garlic powder.
- Serve it just as it is or on a slice of your favourite toast.