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Scrambled eggs with basil, spinach & tomatoes on a plate

Scrambled eggs with basil, spinach & tomatoes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Forget toast and serve your scrambled eggs with fresh tomatoes and spinach for a speedy supercharged breakfast

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal297
fat19g
saturates5g
carbs10g
sugars10g
fibre2g
protein20g
salt0.6g
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Ingredients

  • 1 tbsp rapeseed oil , plus 1 tsp
  • 3 tomatoes , halved
  • 4 large eggs
  • 4 tbsp natural bio yogurt
  • ⅓ small pack basil , chopped
  • 175g baby spinach , dried well (if it needs washing)

Method

  • 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.

RECIPE TIPS
CHEAP AND CHEERFUL

Eggs are great value for money - a fabulous source of cheap protein.

Goes well with

Recipe from Good Food magazine, June 2016

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Overall rating

A star rating of 3.5 out of 5.14 ratings
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