MediterraneanGluten-freeDairy-freeBreakfastSelenium
Scrambled Eggs with Spinach and Brazil Nuts
A simple breakfast pairing two soft-scrambled eggs with wilted spinach and a couple of chopped Brazil nuts — a small, concentrated source of selenium.
- Prep
- 3 min
- Cook
- 7 min
- Total
- 10 min
- Servings
- 1
Ingredients
- 2large (100g)eggs
- 1cup (30g)baby spinach
- 2nuts (10g)Brazil nuts, chopped
- 1tsp (5g)extra-virgin olive oil
- 1pinchsea salt
- 1pinchblack pepper
Instructions
- 01
Heat the olive oil in a non-stick skillet over medium-low heat. Add the spinach and toss until just wilted, about 30 seconds.
- 02
Beat the eggs with salt and pepper, pour into the pan, and stir gently with a spatula.
- 03
When the eggs are just set but still glossy, slide onto a plate and top with the chopped Brazil nuts.
Nutrition (per serving)
- Calories
- 380kcal
- Protein
- 19g
- Carbs
- 6g
- Fat
- 30g
- Fiber
- 3g
- Selenium
- 105mcg
- Zinc
- 1.7mg
- Iron
- 2.5mg
- B12
- 1mcg
- Iodine
- 49mcg
- Sodium
- 420mg