Hearty Scrambled Eggs with Spring Spinach
A quick and satisfying breakfast featuring fluffy scrambled eggs mixed with fresh spring spinach and tender spring onions, cooked in olive oil for a lactose-free start to the day. Rich in protein and healthy fats, perfect for a busy morning.
Ingredients
- Spinach100 g
- Spring Onion25 g
- Olive Oil11.3 ml
- Egg150 g
Instructions
- 1Step 1
Step 1: Finely chop the spring onion. Wash and roughly chop the spinach.
- 2Step 2
Step 2: In a bowl, whisk the eggs with a pinch of salt and pepper.
- 3Step 3
Step 3: Heat the olive oil in a non-stick pan over medium heat. Add the spring onion and sauté for 1 minute until fragrant.
- 4Step 4
Step 4: Add the spinach to the pan and cook for 2-3 minutes until wilted.
- 5Step 5
Step 5: Pour the whisked eggs into the pan with the vegetables. Scramble gently with a spatula until cooked through but still moist, about 3-4 minutes. Serve immediately.
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