Ingredients:
4 Large Organic Free Range Eggs
2 Tablespoons Of Toasted Sesame Oil
1/4 Cup Of Chopped Spinach Leaves
1 Tablespoon Of Crushed Salted Peanuts
3 Tablespoons Of Teriyaki Sauce
1 Pinch Of Ground Black Pepper
1 Pinch Of Hot Chili Powder
Information:
Serving Size 2
288 Calories Per Serving
14 Grams Of Fat
Preparation Instructions:
This high protein scrambled eggs recipe was given to me by a professional chef from Paris France. To get the recipe started, first you will want to take out a nonstick cooking skillet, and place it on your stove over medium heat. Pour into the skillet the toasted sesame oil, then slide the oil around so that the skillet is well coated. Once your oil is sizzling hot, add in your crushed salted peanuts, and let them fry until they are nicely toasted. While your crushed peanuts are frying, you will want to beat your eggs together in a small mixing bowl. Next whisk into the egg batter the chopped spinach leaves, teriyaki sauce, ground black pepper, and hot chili powder. Once your batter is smooth and even, pour it into your scorching hot frying pan. Scramble the eggs while they cook, but don't over cook them. After about eight minutes, remove the skillet from the burner, and serve the scrambled eggs hot with buttered toast and black coffee.
