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Super-creamy Scrambled Eggs with Spinach

June 14, 2014 by Cris 2 Comments

I find scrambled eggs along with mushrooms and spinach a super creamy protein bomb that can be served in any moment of the day. I do prefer them mornings, though.

Super-creamy Scrambled Eggs with Spinach
Saturday is the only day of the week when I really enjoy getting up very early and I hurry to the local farmer’s market to buy fresh muesli bread, eggs, spinach and other goodies. Every time I get the smell of this amazingly tasty German bread, I simply can’t resist it.
How could I when they have so many different varieties of whole-grained breads covered with several kinds of seeds?!

Germany produces more varieties of breads than any other country – over 200 varieties of dark and white bread and over 1.000 varieties of rolls and mini-breads (called Brötchen) – it’s literally part of the culture. For this recipe I went for whole-wheat croissants with sesame seeds, which have a divine touch of butter.
I like to sleep a minimum of 7 hours and prefer to avoid bread on a daily basis – so indulging with some tasty bread on the weekend is a bit of a ritual.

Eggs are an excellent source of protein providing also omega-3 fatty acids, vitamins B5, B2, B12, A and E and, on top of that, they keep you full for a longer time. So this super -creamy scrambled eggs recipe’s got a good balance of nutrients that our bodies need to function at their best. Don’t be afraid to use eggs, spinach and mushrooms a couple of times a week.

Super-creamy Scrambled Eggs with Spinach

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Super-creamy Scrambled Eggs with Spinach
Author: Cook it fit
Prep time:  3 mins
Cook time:  5 mins
Total time:  8 mins
Serves: 2
 
Ingredients
  • 4 large eggs
  • prosciutto
  • gouda cheese
  • 1 cup fresh spinach, chopped
  • 1 cup fresh mushrooms, roughly chopped
  • 1 green onion
  • 1 shallot, halved and thinly sliced
  • 2 cherry tomatoes
  • 1 tablespoon extra-virgin olive oil
  • a handful of fresh coriander
  • sea salt and pepper to taste
Instructions
  1. Whisk the eggs with a pinch of salt combined. Then chop the prosciutto, Gouda and all veggies (spinach, mushrooms, green onions).
  2. To cook the eggs, add a splash of olive oil in a large pan over medium heat. Put in the bacon and shallot. Stir gently for about a minute and then add the whisked eggs to the pan. Add the rest of the veggies, such as spinach, mushrooms, green onions, fresh coriander and season them pepper to taste and keep stirring the mix on the pan.
Notes
Serve them with your favorite bread and garnish with cherry tomatoes and fresh coriander. Bon appétit!

Get creative, use the ingredients you have at hand and stay healthy! Make sure you only "cook it fit".
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Related

Filed Under: BREAKFAST, EVERYDAY, QUICK AND EASY, RECIPES, WOWFOODS Tagged With: before workout meal, breakfast routine, fitness, gouda cheese, Healthy Eating, high protein, mushrooms, spinach, whole wheat croissant

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Comments

  1. Cassy says

    June 14, 2014 at 1:58 pm

    Yum! This sounds really good! I typically just make mine by adding a little spinach.

    Reply
    • Cook it fit says

      June 14, 2014 at 2:16 pm

      Thanks! I’m glad you find it interesting.

      Reply

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Welcome to Cook It Fit! Since June 2014, this blog has been the place for me to inspire and support you to make healthy lifestyle changes that last – with simple, delicious recipes and tips on how to make healthy choices every day. Though I'm now a certified nutrition coach, the information here is not intended to substitute the professional medical advice.
Stay healthy & be happy, Cris

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