Name: Edamame and scrambled egg bowl
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 3/4 cup frozen edamame, shelled; 2 oz fresh spinach; 2 large eggs; 1 tsp extra virgin olive oil; 1/2 tsp red pepper flakes; 1/4 tsp salt; 2 tbsp water

Nutrition

Per serving

354 calories

Protein: 29g; 32% of calories
Carbs: 13g; 14% of calories
Fat: 22g; 54% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 0 min

Place the edamame and water in a 10-inch nonstick skillet over medium-high heat. Cover and steam for 5 minutes until tender and the water has evaporated.
Add half the olive oil, the red pepper flakes, and the spinach to the skillet. Stir for 2 minutes until the spinach is wilted. Transfer the edamame and spinach mixture to a shallow bowl and wipe the skillet clean.
In a small bowl, whisk the eggs with the salt. Heat the remaining oil in the skillet over medium-low heat. Add the eggs and cook, stirring gently with a spatula, for 3 to 4 minutes until the whites are set and the yolks are soft and creamy. Done when whites are set and yolks are still soft.

Nutrition

Ingredients

Instructions

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