▲Basil scramble with
spinach and tomato
Preparation time: 10 mins
Cooking time: 10 mins
Serves 2
1 Tbsp extra virgin olive oil
3 tomatoes, halved
4 free-range eggs
¹⁄³ cup plain yoghurt
¹⁄³ bunch basil, leaves chopped,
plus extra, to garnish
Freshly ground black
pepper, to season
175g baby spinach leaves
1 Heat 1 tsp of the oil in a
large non-stick frying pan. Add
tomatoes and cook, cut-side
down, over a medium heat for
5 minutes or until lightly browned
and beginning to soften. Transfer
tomatoes to serving plates.
2 Meanwhile, beat eggs in a
large jug with yoghurt, 2 Tbsp
water and basil. Season.
3 Heat remaining oil in pan
over a medium heat. Add spinach,
stirring until wilted. Remove from
pan and set aside, keeping warm.
Pour egg mixture into pan and
cook, stirring occasionally, until
egg is scrambled and just set.
5 Spoon wilted spinach onto
plates and top with scrambled egg
and garnish with extra basil. Serve.PER SERVING 1450KJ | PROTEIN 26G |
TOTAL FAT 20G (SAT FAT 5G) | CARBS
12G | FIBRE 4.5G | SODIUM 390MGBasil scramble with
spinach and tomato
With a nod to Italian
influences, adding basil
to your scrambled eggs is
definitely worth waking up
for. It’s a guilt-free brekkie!Drink water
It relieves
tiredness, aids
digestion and
improves mood.
Take a bottle
with you when
you leave home
in the morning.
If water seems
too boring, add
sliced lemon or
lime. Aim for at
least 1 litre a
day – more if it's
warm or you're
exercising.4
slim
TIP
BETTER HOMES AND GARDENS, FEBRUARY 2017 bhg.com.au 93