High-protein vegetarian breakfast with cheese, eggs and spinach

High-protein vegetarian breakfast with cheese, eggs and spinach

A simple, fresh, high-protein breakfast loaded with eggs, spinach, and cheese. It will keep you satisfied and feeling great throughout your entire morning. What more could you ask for?

High-protein vegetarian breakfast with cheese, eggs and spinach

A simple, fresh, high-protein breakfast loaded with eggs, spinach, and cheese. It will keep you satisfied and feeling great throughout your entire morning. What more could you ask for?
USMetric
1 servingservings

Ingredients

  • ½ tbsp ½ tbsp butter or olive oil
  • 3 3 large egglarge eggs
  • ½ cup (½ oz.) 120 ml (15 g) baby spinach
  • salt and pepper, to taste
  • 1 oz. (4 tbsp) 28 g (60 ml) cheddar cheese, sliced
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Instructions

  1. Heat a large skillet on medium-high heat with the butter.
  2. When hot, crack your eggs straight into the pan, season with salt and pepper, and fry to your liking. Put a lid on the pan, or flip the eggs over after a few minutes and cook for another minute.
  3. Remove the cooked eggs from the pan and set on a plate.
  4. Add the spinach to the same pan the eggs were cooked in, and season with salt and pepper to taste. Fry until the leaves are wilted.
  5. Put the spinach and slices of cheese on the same plate as the eggs and serve.

Tip

Feel free to swap the cheddar cheese for any cheese that you like or have on hand.

Cook the eggs any way you like. You can always hard boil the eggs, and make extra for future breakfasts or as a quick high-protein snack. Store extras in the refrigerator for up to 1 week.

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4 comments

  1. Karen
    Cook and plate the spinach first then cook the eggs so the yolks are still runny and serve over the spinach. Who needs toast for runny eggs? I certainly don’t.
  2. Memeee
    Forgive me if I am wrong but isn't Cheddar a Rennet-based cheese and not in the least bit Vegetarian?
    Reply: #3
  3. Kerry Merritt Team Diet Doctor

    Forgive me if I am wrong but isn't Cheddar a Rennet-based cheese and not in the least bit Vegetarian?

    Most rennet used to create hard cheeses like cheddar and others are derived from enzymes from the stomach lining of sheep, goats, and cattle, but vegetable enzymes have been created that work like rennet, and microbial ones, too.
    If a cheese is made with substitutes, this will usually be listed on the label as "vegetarian" or vegetable enzymes (depending on laws of labelling in the country). Because it is a big market, companies using non-animal sources of rennet usually market and promote it as vegetarian.

  4. Melanie
    I was able to find rennet-free shredded cheese at Costco in the United States. It was marketed as "Natural & Kosher"

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