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Scrambled egg & feta hash

Scrambled egg & feta hash

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A star rating of 4.5 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

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

Nutrition: per serving
NutrientUnit
kcal485
fat37g
saturates21g
carbs5g
sugars4g
fibre3g
protein32g
salt1.1g
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Ingredients

  • 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

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.

Goes well with

Recipe from Good Food magazine, January 2017

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Overall rating

A star rating of 4.5 out of 5.14 ratings
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