3-4
5-10 minutes
10-15 minutes

Ingredients

  • 6 eggs
  • 125g sliced Lesters all beef salami
  • 1 onion, slivered
  • 1 green bell pepper, thinly sliced
  • 1 tablespoon olive oil
  • 2 cups baby spinach, coarsely chopped
  • Salt and pepper to taste
  • Rye bread and Swiss cheese to serve

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Preparation

  1. Slice the salami in rounds then in thin, 5mm wide strips.

  2. Beat the eggs together in a bowl and set aside.

  3. Heat the oil on medium in a non-stick skillet, add the onion and bell pepper strips, and sauté until tender (about 3-4 minutes).

  4. Add the salami slices and cook 2 minutes, then add the beaten eggs and coarsely chopped baby spinach, stir lightly until eggs are just cooked (not dry) season with a little salt and pepper (you can salt after you taste because the salami will add about enough salt to the recipe). Serve the scramble on a piece of toasted rye bread with a slice of Swiss cheese.

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Lesters' Tips and Tricks

For your busy weekdays

Don’t have time in the morning? Make egg cups ahead of time and take them with you for a quick and nutritious breakfast or lunch.

Finely dice the onions and peppers and cook them with the salami and the chopped spinach, let cool a little. Grease muffin cups or line them with parchment paper and distribute the mixture evenly at the bottom of 6-8 compartments (depending on the size of the cups). Grate 100g of Swiss cheese and distribute it over the salami-vegetable mixture. Beat the eggs, then pour the beaten eggs over everything in each cavity. Bake in a preheated 375°F oven for 15 to 20 minutes.

Pop them in the microwave for 45 seconds in the morning or at lunch and enjoy! Double the recipe to always have it on hand! You can also freeze them for up to 2 to 3 months.