Scrambled Eggs With Vegetables

Breakfast: 420kcal
40g protein, 21g fat, 15g carbs

4 medium sized free range eggs
3 egg whites
3g organic butter, ghee or coconut oil
40g white onion, chopped finely
75g red bell pepper, chopped finely
100g fresh spinach


1) Whisk the eggs and egg whites with a fork. Season with salt and pepper.

2) Melt the butter, ghee or coconut oil in a non stick frying pan over a medium heat. Add the white onion and sauté for 3-4 minutes, stirring. Add the pepper and sauté for 2-3 minutes, stirring.

3) Pour the eggs into the frying pan. Stir continuously for around 2 minutes until the eggs are cooked.

4) Steam the spinach gently for 2-3 minutes. Serve.