Of which 1.5 g sugars and 3.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Selenium (mushrooms)
Allergens egg
Scrambled eggs with mushrooms and spinach
The savory snack that tastes like a proper meal, ready in eight minutes.
Ingredients
- 2 eggs (100 g / 3½ oz)
- 1 handful of fresh mushrooms, sliced (70 g / 2½ oz)
- 1 cup baby spinach (30 g / 1 oz)
- 1 tsp olive oil (5 g)
- 1 clove garlic, minced (5 g)
- salt, to taste
Method
- Heat the olive oil in a skillet and sauté the minced garlic for half a minute.
- Add the sliced mushrooms and let them brown for 2–3 minutes.
The full method (4 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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