Blog Meal Plan Spinach and mushroom scramble, oatmeal Spinach and mushroom scramble, oatmeal

Spinach and mushroom scramble, oatmeal

20 min Diabetes type 2 Breakfast Quick & Easy
Spinach and mushroom scramble, oatmeal
683
Calories
31g
Protein
33g
Fat
58g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Egg - 150 g (3 pcs)
  • Spinach - 60 g
  • Olive oil - 10 ml (2 tsp)
  • Butter - 2 g (2 tsp)
  • Mushroom - 100 g
  • Rolled oats - 70 g

How to make:

  1. For the scramble, preheat the oil in a skillet. Wash the mushrooms and cut into slices. Wash the spinach
  2. Simmer the mushrooms and spinach in oil for 3–5 minutes
  3. Beat the eggs with a fork, adding 1 tbsp of water. Pour the eggs onto the mushrooms and spinach
  4. Cook the eggs over medium heat, stirring with a spatula until the egg is fully set
  5. Cook the corn groats in water, add butter and mix

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