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Scrambled eggs with basil, spinach & tomatoes

Name: Scrambled eggs with basil, spinach & tomatoes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Ingredients: 1 tbsp olive 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)

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

10 min total 5 min prep 5 min cook 2 297 cal

Ingredients

2 serv.

1 tbsp olive 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)

Instructions

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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.