Scrambled eggs with basil, spinach & tomatoes
- Preparation and cooking time
- Serves 2
Forget toast and serve your scrambled eggs with fresh tomatoes and spinach for a speedy supercharged breakfast
- STEP 1
Heat 1 tsp oil in a large non-stick frying pan, add the tomatoes and cook, cut-side down, over a medium heat. While they are cooking, beat the eggs in a jug with the yogurt, 2 tbsp water, plenty of black pepper and the basil.
- STEP 2
Transfer the tomatoes to serving plates. Add the spinach to the pan and wilt, stirring a few times while you cook the eggs.
- STEP 3
Heat the rest of the oil in a non-stick pan over a medium heat, pour in the egg mixture and stir every now and then until scrambled and just set. Spoon the spinach onto the plates and top with the scrambled eggs.
CHEAP AND CHEERFUL
Eggs are great value for money - a fabulous source of cheap protein.