Pan-Fried Eggs with Broccoli and Spinach

Ingredients

• Broccoli1 cup (90 g)
• Spinach1/2 cup (15 g)
• Garlic1 clove (3 g)
• Egg2 count (110 g)
• Parmesan Cheese1 tablespoon (5 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat. While boiling, cut the broccoli into florets.

2. 2

   Step 2

   Once the water comes to a boil, add the broccoli and boil for 3 minutes. Remove, drain and set aside.

3. 3

   Step 3

   Place a pan over medium heat. Once heated, pour in the oil, spread and add the eggs.

4. 4

   Step 4

   Add the broccoli and spinach leaves on top. Season with salt and pepper.

5. 5

   Step 5

   Cook for about 4-5 minutes until the egg whites set.

6. 6

   Step 6

   Once ready, turn off and add the Parmesan cheese on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pan-Fried Eggs with Broccoli and Spinach can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.