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Scrambled eggs with basil, spinach & tomatoes

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

  • Prep: 5 mins
    Cook: 5 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 297
  • Carbohydrates 10
  • Saturated Fat 5
  • Sugar 10
  • Protein 20
  • Fat 19
  • Fibre 2
  • Salt 0.6

Nutrition per serving

  • Calories 297
  • Carbohydrates 10
  • Saturated Fat 5
  • Sugar 10
  • Protein 20
  • Fat 19
  • Fibre 2
  • Salt 0.6

Ingredients

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

Tip

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

Method

  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.

  2. Transfer the tomatoes to serving plates. Add the spinach to the pan and wilt, stirring a few times while you cook the eggs.

  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.

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