This is my recipe for a meal-prep of scrambled eggs with spinach and lentils. I primarily prepare this for breakfast when on a slow/low-carb diet.

This is a meal-prep recipe which produces approximately 6 servings. Adjust for your needs.

Ingredients:

• 1 can Lentils (no added salt) approx. 420g
• 18 eggs (whisked) or 1l egg whites
• 500g spinach
• 2tbs macadamia oil (or olive oil)

Tools / Equipment:

• Large pan
• Large bowl for whisked eggs
• Strainer
• Utensil for scrambling eggs and mixing ingredients

Recipe:

• Heat macadamia oil on medium in large pan
• Place whisked eggs or egg whites into large pan
• Scramble eggs on medium heat
  Note: you will need to continually stir and scramble the eggs over a 10 to 15 minute period and aim to prevent it sticking to the pan. The more eggs / egg whites you use, the harder and longer this process is
• Drain lentils
• Once eggs are sufficiently scrambled turn heat to low and then add in spinach and lentils
• Mix and then cool before packing in meal-prep containers