Scrambled eggs with vegetables and bread with soft cheese

Name: Scrambled eggs with vegetables and bread with soft cheese
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 2 pcs eggs; 100 g bell pepper; 50 g cherry tomatoes; 30 g spinach; 50 g canned corn; 2 pcs whole grain bread; 50 g soft cheese; 1 tbsp sunflower oil; to taste salt; to taste black ground pepper

Scrambled eggs with bell pepper, cherry tomatoes, spinach, and corn, served with bread and soft cheese.

Total: 25 min
Servings: 1
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 548
Protein: 26 g
Fat: 27 g
Carbs: 51 g

Ingredients

for 1 serving

eggs2 pcs
bell pepper100 g
cherry tomatoes50 g
spinach30 g
canned corn50 g
whole grain bread2 pcs
soft cheese50 g
sunflower oil1 tbsp
saltto taste
black ground pepperto taste

Method

11 steps

Cut the bell pepper into strips and halve the cherry tomatoes.
Heat sunflower oil in a skillet over medium heat.
Add the sliced bell pepper and fry for 3-4 minutes until soft.
Add the cherry tomatoes and canned corn, and cook for another 2 minutes.
Add the spinach and cook until it wilts, about 1 minute.
In a separate bowl, beat the eggs with salt and pepper.
Pour the egg mixture into the skillet with the vegetables.
Cook the scrambled eggs, stirring gently, until the desired consistency is reached.
Toast the slices of whole grain bread until golden brown.
Spread the soft cheese on the toasted bread.
Serve the scrambled eggs with vegetables along with the bread and soft cheese.