Recipe: Tasty Scrumbled eggs, spinach and brown ugali

Delicious, fresh and tasty.

Scrumbled eggs, spinach and brown ugali. Spinach and eggs scramble makes a wonderful keto breakfast. With lots of spinach, onions, and Parmesan, it's incredibly flavorful! You'll only need a few simple ingredients to make this spinach and eggs scramble.

Scrumbled eggs, spinach and brown ugali Scrambled eggs with tomatoes, spinach, chickpeas, eggs, zucchini. Asian soup with eggs, onion and spinach. Healthy breakfast or snack - eggs scramble, avocado and cherry tomatoes on a brown wooden surface. You can have Scrumbled eggs, spinach and brown ugali using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Scrumbled eggs, spinach and brown ugali

  1. You need of eggs.
  2. Prepare of milk.
  3. You need of spinach.
  4. Prepare of Green onions.
  5. Prepare of tomato.
  6. You need of small hoho.
  7. You need of Cooking oil.
  8. It's of prestige margarine.
  9. You need of cumin powder.
  10. You need of Salt.

If you're looking for a way to use up that tub of spinach in the fridge, follow this simple scrambled eggs recipe. It's a low-carb breakfast or dinner option that's filling! High in protein, this dish can be served alongside a banana or a whole-grain bagel to add calories and carbs for your workout. The Best Scrambled Eggs Spinach Recipes on Yummly

Scrumbled eggs, spinach and brown ugali step by step

  1. For the spinach,, put oil in the sufuria, fry the onions then tomatoes and let the tomatoes cook, add hoho and stir a bit, add cumin powder and stir. Then add your spinach and stir. Add salt to your taste. Let it cook for 2 minutes.
  2. For the eggs, in a bowl beat the eggs with milk, add salt,, beat for 2 minutes. Heat a pan and rub margarine on it. Pour in your eggs and start to stir until its well cooked..
  3. Serve with ugali.

Mix the eggs together in a bowl. Cut the feta into small cubes and add to egg mixture. Put spinach leaves in a pan and drizzle with olive oil. Whisk eggs in a small bowl; season with salt and pepper and set aside. Heat oil in a medium nonstick skillet over medium.