Breakfast

Name: Breakfast
Yield: 1330 g
Ingredients: Fresh carrot 100 g; Tofu 300 g; Enoki mushrooms (fresh) 200 g; Fresh cabbage 200 g; Cooking liquid egg whites (egg substitute) 500 g; Avocado oil 30 g

935 kcal

#breakfast #scrambled eggs #toast #easy recipe #egg dish #meal replacement #brunch #western breakfast #home-cooked meal #quick morning

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Ingredients

Main ingredients

Fresh carrot 100 g
Tofu 300 g
Enoki mushrooms (fresh) 200 g
Fresh cabbage 200 g
Cooking liquid egg whites (egg substitute) 500 g

Seasonings/Sauce

Avocado oil 30 g

Nutrition summary

Carbohydrates 49.52 g 20%

Protein 97.05 g 39%

Fat 45.39 g 41%

Serving size 1330g

Cooking steps

1

Crack the eggs into a bowl.
2

Add a little salt and beat well.
3

Melt butter in a pan.
4

Pour the egg mixture into the pan and scramble.
5

Toast the bread.
6

Slice the tomato thinly.
7

Plate the scrambled eggs, toast, and tomato.

Breakfast

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