Chunky salsa eggs

Published on

Eggs, the breakfast of champions. This takes 5 minutes to make in the morning and contains more than 30 grams of protein! The high protein content keeps you full until lunch. It’s also an easy way to use up vegetables you may have left in the fridge.

Instructions

  1. Heat a tablespoon of olive oil in a frying pan.
  2. Rinse the lentils in a colander under cold water and warm the lentils or beans in the pan.
  3. Crack three omega-3 eggs into the pan.
  4. Mix in one or two tablespoons of chunky salsa.
  5. Season with salt and pepper.
  6. Stir the mixture as it cooks until it reaches your preferred texture.

Ingredients

Ingredients for 1 serving.

  • 3 medium omega-3 eggs
  • 200 grams of lentils (a HAK pouch) or a can of kidney beans of around 200 g
  • Santa Maria Chunky Salsa
    • Found in the Mexican section, in medium or hot.

Seasoning:

  • Salt / pepper

Tips

If you have vegetables left over, such as mushrooms or spinach, you can cook them along with the eggs in step three.