Scrambled eggs with basil, spinach & tomatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp olive oilplus 1 tsp
- 3 tomatoeshalved
- 4 large eggs
- 4 tbsp natural bio yogurt
- ⅓ small pack basilchopped
- 175g baby spinachdried well (if it needs washing)
Nutrition: per serving
- kcal297
- fat20g
- saturates6g
- carbs10g
- sugars10g
- fibre2g
- protein20g
- salt0.6g
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.
