CARBS 10% / PROTEIN 40% / FATS 50%

Egg and bean salad



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INGREDIENTS

Eggs - 4 small
Lambs lettuce - 80 g
Tinned butter beans - 50 g
Almonds - 6 almonds




COOKING INSTRUCTIONS

  1. Boil the eggs for 5 minutes to fully cook, cool, peel and discard two of the yolks
  2. Chop egg, blend or finely chop nuts and serve mixed with butter beans and lettuce