Ingredients
2 cups cooked white rice (day-old recommended)
4 large eggs
1 cup diced bell peppers (red, yellow, or orange)
1/2 cup diced onion
1 cup fresh spinach, chopped
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
Instructions
Preheat a large skillet over medium heat and add olive oil
Sauté onion and garlic powder until translucent, about 2 minutes
Add bell peppers and cook for 3 minutes until softened
Stir in spinach and cook until wilted, 2-3 minutes
Push vegetables to the side, crack eggs into the skillet, and scramble until just set
Fold scrambled eggs into the vegetable mixture
Add cooked rice, cumin, salt, and pepper. Cook for 2 minutes, stirring to combine
Cook 1-2 minutes longer until heated through
Notes
Use day-old rice for best texture to prevent sogginess
Leftovers store well in the refrigerator for up to 3 days
Substitute or add seasonal vegetables like zucchini or mushrooms
For extra protein, add ½ cup crumbled tofu or low-fat cheddar cheese
- Prep Time: 10
- Cook Time: 20
- Category: High Protein Breakfasts
- Method: Stovetop Cooking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 2g
- Sodium: 500mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 140mg