Quick Egg and Veggie Bowl
A quick and satisfying egg and veggie bowl, packed with protein and low in carbs, perfect for a keto-friendly meal.
5 min
Prep
13 min
Cook
4
Serves
350
Calories
Macros · per serving
31g protein
9g carbs
22g fat
Ingredients
For 4 servings
- 8 eggs
- 2 tablespoon olive oil
- 200 gram spinach
- 200 gram cherry tomatoes
- 100 gram feta cheese
- 2 clove garlic
- salt — to taste
- black pepper — to taste
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pan over medium heat.
- 2
Add chopped garlic to the pan and sauté for 1 minute until fragrant.
- 3
Add spinach to the pan and cook for 2-3 minutes until wilted. Transfer spinach to a bowl.
- 4
In the same pan, add the remaining tablespoon of olive oil.
- 5
Crack eggs into the pan and scramble gently until cooked through, about 3-4 minutes.
- 6
Season the scrambled eggs with salt and black pepper to taste.
- 7
Cut cherry tomatoes in half and add them to the bowl with spinach.
- 8
Top the vegetables with scrambled eggs and crumbled feta cheese.
- 9
Mix gently to combine and serve immediately.
Cook it this week.
NeatEat plans Quick Egg and Veggie Bowl — and the rest of your week — around your budget, groceries included.