Ingredients for - Scrambled eggs with basil, spinach & tomatoes
1.
1 tbsp olive oil , plus 1 tsp
2.
3 tomatoes , halved
4.
4 tbsp natural bio yogurt
5.
⅓ small pack basil , chopped
6.
175g baby spinach , dried well (if it needs washing)
How to cook deliciously - Scrambled eggs with basil, spinach & tomatoes
1 . Stage
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 . Stage
Transfer the tomatoes to serving plates. Add the spinach to the pan and wilt, stirring a few times while you cook the eggs.
3 . Stage
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.
Recipe information
Cooking:
5 min.
Servings per container:
2
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