Eggs with sautéed vegetables

Ingredients (1 serving)

• Eggs: 3 units
• Cooked vegetables: 100 g
• Beef tallow or butter (for cooking) · extra virgin olive oil (raw): 5 g

Method

1. Sauté the vegetables in olive oil.
2. Make space and cook the eggs on top.
3. Cover for 2 minutes and serve.

Per serving, approximate

299 kcal · 21 g protein · 8 g carbs · 20 g fat

Quantities are for one base serving. In the app they adapt to your calories, your goal and your health.

We cook with beef tallow or butter, and use extra virgin olive oil raw. Never seed oils, margarine or vegetable shortening. If you have high cholesterol or heart problems, use extra virgin olive oil.

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