Fried eggs with rye bread and spinach
Breakfast
369 kcal
Prep time: 20 min Protein 20 · Fat 19 · Carbs 32
Ingredients
- eggs: 2 pcs, about 50 g each
- rye bread: 1 slice, about 60 g
- spinach: about 60 g
- canola oil: 1 tbsp, about 7 g
Instructions
- Measure the ingredients to the portion indicated.
- Cook gently: boil, bake or braise.
- Plate it up and don't add oil/sauces beyond the allowance.
Nutrition
369 kcal
Protein 20 g
Fat 19 g
Carbs 32 g
Contains: Eggs, Gluten
Swaps
- Egg can be swapped for cottage cheese 100-120 g, tofu 120 g or chicken 100 g.
- If you have an egg allergy, use tofu or cottage cheese, not egg powder.
- Bread/crispbread can be swapped for cooked grain 100-120 g or potato 150 g.
- For a low-carb option, replace it with vegetables 200 g.
- Olive oil can be swapped for avocado 50-60 g or nuts 15 g.