Scrambled egg & feta hash
- Joe Wicks
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Serves 1
Easy
Prep: 7 mins
Cook: 8 mins
A star rating of 4.4 out of 5.28 ratingsRate
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This fresh, flavoursome breakfast from Joe Wicks is low in carbohydrates, high in protein and easy to make. It's quick and will keep you full 'til lunch
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp coconut oil
-
90g cherry tomatoes
halved
-
4 spring onions
chopped
-
60g feta
cut into small cubes
-
3 eggs
beaten
-
1 tsp snipped chives
-
110g spinach
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Nutrition: per serving
- kcal485
- fat37g
- saturates21g
- carbs5g
- sugars4g
- fibre3g
- protein32g
- salt1.1g
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Method
-
step 1
Heat the oil in a non-stick pan on a low-medium heat. Add the tomatoes and spring onions, and cook gently for 3-4 mins until softened.
-
step 2
Add the feta and cook for 1 min to warm through, then pour in the eggs and chives. Season with pepper and keep stirring to scramble the eggs. Put a handful of the spinach on a plate and top with the eggs. Serve the rest of the spinach on the side.
Recipe from Good Food magazine, January 2017
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A star rating of 4.4 out of 5.28 ratings
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