- 1 tbsp rapeseed oil, plus 1 tsp
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 3 tomatoes, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 4 large eggs
- 4 tbsp natural bio yogurt
- ⅓ small pack basil, chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 175g baby spinach, dried well (if it needs washing)
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.
Transfer the tomatoes to serving plates. Add the spinach to the pan and wilt, stirring a few times while you cook the eggs.
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 cheerfulEggs are great value for money - a fabulous source of cheap protein.