Good morn­ings

Pack su­per­charged in­gre­di­ents into the most im­por­tant meal of the day

Diabetic Living - - CONTENTS -

For­get toast, try these

BASIL SCRAM­BLE

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.

HEALTH TIP

Eggs are great value for money and a good source of pro­tein.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.