Chicken Scramble
Diced cooked chicken folded into soft scrambled eggs with a handful of spinach and a little cheddar. 36g protein in a format that goes down easy even on foggy mornings.
340
Calories
36g
Protein
2g
Carbs
20g
Fat
GLP-1 Tip
Pre-cooked chicken is the unlock here — buy a 250g pack of cooked chicken breast (supermarket deli or rotisserie) and you have four breakfasts sorted. The scramble stays tolerated even on nausea days because the texture is soft and the chicken is gentle protein.
Easy on stomachHigh ProteinLow CarbGluten FreeNausea friendlyGood for shot day
Ingredients
Serves 1 · 3 min prep · 7 min cook
Method
- 1
Whisk 2 large eggs in a bowl with a pinch of salt and pepper.
~1 min
- 2
Heat a non-stick pan over medium-low with 1 tsp butter or olive oil.
~1 min
- 3
Add a handful of baby spinach (30g) and 60g pre-cooked chicken (diced small or pulled). Cook 1-2 minutes until the spinach wilts and the chicken is warmed through.
~2 min
- 4
Pour in the eggs and stir gently with a spatula, pushing curds from the edge to the centre. Cook 2-3 minutes until just set but still creamy — remove from heat while they look slightly underdone.
~3 min
- 5
Scatter 25g grated cheddar over the top and fold through once so it half-melts. Tip into a shallow bowl.
~1 min
Chef Notes
Low heat + pulling the pan off while the eggs still look wet is the difference between creamy and rubbery. Residual heat finishes the job.
Allergens
EggsMilk
Substitutions
Dairy-free: skip the cheddar and add a squeeze of lemon at the end. Vegetarian: replace the chicken with 80g crumbled firm tofu tossed with a pinch of turmeric.
This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.