Scrambled eggs with mozzarella, trout, and vegetables
Scrambled eggs made from two eggs with added mozzarella, trout, spinach, cherry tomatoes, and sunflower sprouts, served with toast.
- Total
- 20 min
- Servings
- 1
- Difficulty
- Easy
Nutrition
per serving- kcal
- 505
- Protein
- 28 g
- Fat
- 34 g
- Carbs
- 21 g
Ingredients
for 1 serving- eggs2 pcs
- mozzarella50 g
- lightly salted trout50 g
- spinach30 g
- cherry tomatoes50 g
- sunflower sprouts20 g
- toast bread1 pcs
- oil1 tbsp
- saltto taste
- black pepperto taste
Method
9 stepsPrepare the ingredients: cut the mozzarella into cubes, the trout into slices, and the cherry tomatoes in half.
Heat the oil in a frying pan over medium heat.
Add the spinach and cherry tomatoes, and cook for 1-2 minutes until the spinach is soft.
In a separate bowl, whisk the eggs with salt and pepper.
Pour the egg mixture into the pan with the vegetables.
When the eggs begin to set, add the mozzarella cubes and trout slices on top.
Cook until the eggs are ready and the mozzarella has melted.
While the eggs are cooking, toast the bread until golden brown.
Place the finished scrambled eggs on a plate, sprinkle with sunflower sprouts, and serve with toast.