SCRAMBLED EGGS WITH BASIL, SPINACH & TOMATOES

Scrambled eggs with basil, spinach & tomatoes image

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

Provided by Good Food team

Time 10m

Number Of Ingredients 6

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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)

Steps:

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

Nutrition Facts : Calories 297 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 0.6 milligram of sodium