Scrambled eggs with spinach and feta

Method

1. Heat the spinach in a wok.
2. When the spinach has released its water, add a few drops of oil, a chopped garlic clove and salt.
3. Let the spinach cook and add the lightly beaten eggs and the feta.
4. Serve with cherry tomatoes and mozzarella pearls with a little salt and Modena vinegar.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 240 g	100 g	% IR*	Share
Energy	305 kcal	127 kcal	15 %
Fat	22 g	9.2 g	31 %
of which saturates	7.8 g	3.3 g	39 %
Carbohydrate	5.2 g	2.2 g	2 %
of which sugars	0.9 g	0.4 g	1 %
Fibre	2.3 g	1 g	—
Protein	23 g	9.6 g	46 %
Salt	1.7 g	0.7 g	28 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Feta cheese, to taste: 20 g per serving
• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving

Photos