Scrambled Eggs and Sautéed Spinach on Toast

Serves 2



• 4 large eggs

• 4 cups baby spinach

• Salt and pepper to season

• 1 tsp olive oil

• Crushed red chilli flakes

• 3-4 tbsp grated Parmesan

• 2 slices multigrain toast



• Whisk 4 large eggs in a medium bowl, season with salt and pepper, set aside.

• Heat 1 teaspoon olive oil in a large non-stick pan over medium heat.

• Add 4 cups of baby spinach and cook, tossing until wilted (about 1 minute).

• Add eggs, cook, stirring occasionally, until just set (about 2 minutes).

• Stir in 3-4 tablespoons grated parmesan.

• Sprinkle with crushed red chilli flakes.

• Serve on toasted multi-grain toast of choice (1 slice).


Not Only Delicious, But Also Nutritious Because:

• Eggs are a very good source of inexpensive, high quality protein, along with being a good source of B2, selenium, vitamin D, B6 and B12. They are regarded a ‘complete’ source of protein as they contain all nine essential amino acids; the ones we cannot synthesise in our bodies and must obtain from our diet.

• Eggs are filling and when enjoyed for breakfast may help with weight management, as their high protein content helps us to feel fuller for longer.



• Not feeling very hungry, drop the toast for a lighter breakfast.