Egg and Vegetable Rice Cake Stacks

Name: Egg and Vegetable Rice Cake Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 8 pcs Rice cakes; 8 large eggs; 200 g spinach; 150 g bell peppers; 100 g onion; 20 ml olive oil; 4 g salt; 2 g pepper

A quick and easy breakfast or snack using rice cakes topped with scrambled eggs and sautéed vegetables.

Total: 45 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 225
Protein: 14 g
Fat: 13 g
Carbs: 13 g

Ingredients

for 4 servings

Rice cakes8 pcs
eggs8 large
spinach200 g
bell peppers150 g
onion100 g
olive oil20 ml
salt4 g
pepper2 g

Method

6 steps

Heat olive oil in a skillet over medium heat.
Add chopped onion and bell peppers to the skillet and sauté until softened.
Add spinach to the skillet and cook until wilted.
Whisk eggs with salt and pepper, then pour into the skillet with the vegetables.
Scramble the eggs and vegetables together until the eggs are fully cooked.
Divide the scrambled egg and vegetable mixture evenly over the rice cakes.