Pack supercharged ingredients into the most important meal of the day
Forget toast, try these
WITH WILTED SPINACH & TOMATOES
PREP TIME: 5 MINS
COOK TIME: 5 MINS
SERVES 2 (AS A BREAKFAST)
1 Tbsp olive oil
3 small tomatoes, halved 4 x 60g eggs
2 Tbsp water
4 Tbsp natural yoghurt
Freshly ground black pepper 1 cup basil leaves, chopped, plus
extra leaves to serve (optional) 175g baby spinach leaves
1 Heat 1 tsp oil in a large nonstick frying pan over medium heat. Add tomatoes and cook, cut-side down, for 2-3 minutes or until tomatoes soften.
2 Meanwhile, whisk eggs, water and yoghurt in a jug. Season with pepper. Stir in the basil. 3 Transfer tomatoes to serving plates. Add spinach to pan and stir until wilted.
4 Meanwhile, heat remaining oil in a small non-stick frying pan over medium heat. Pour in egg mixture. Stir every now and then until scrambled and just set.
5 To serve, divide spinach between serving plates. Top with scrambled eggs and extra basil leaves, if using.
Eggs are great value for money and a good source of protein.