Spinach scrambled eggs with cheese recipe
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Pep up your scramblers with spinach, tomatoes, coriander and cheese, and serve on wholemeal toast for a hearty breakfast.
See method- Serves 2
- Takes 15 mins
- 479 calories / serving
Ingredients
- 2 tsp olive oil
- 125g baby spinach
- 4 medium eggs
- 100ml Arla Cravendale Filtered Fresh Semi Skimmed Milk 2L Fresher for Longer
- 100g baby plum tomatoes, quartered
- 35g Apetina Original White Cheese In Brine
- 10g coriander, roughly chopped, plus extra leaves to garnish
- 4 thick slices of wholemeal bread, toasted
- 1 tbsp 4-seed mix
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Shop ingredientsEach serving contains
- Energy
- 2005kJ 479.0kcal
- Fat
- 23g
- Saturates
- 7g
- Sugars
- 6g
- Salt
- 1.9g
of the Reference intake
Carbohydrate 37.2gProtein 28.2gFibre 7.0g
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Method
- Heat the olive oil in a frying pan over a medium heat, add the spinach. Cook for 2 mins until the spinach has wilted. Add ½ tbsp of water to help steam if necessary. Remove from the pan, place into a sieve and press down with the back of a spoon to squeeze out any excess moisture. When cool enough to handle, wrap in a few sheets of kitchen paper, then squeeze out any remaining excess water. Roughly chop and set aside. Wipe the pan clean.
- Whisk together the eggs and milk until combined and smooth. Heat the remaining oil in the frying pan over a medium heat, add the egg mixture, then cook without stirring for 30 secs. Lift and fold with a rubber spatula. Allow to sit for another 10 secs – it will still be runny in places. Fold in the spinach, tomatoes, 25g cheese and the coriander, continue to cook for a further 20-30 secs, until cooked to your liking. Serve on the toasted bread, scatter with the remaining cheese, the 4-seed mix and garnish with the coriander leaves.
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