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Green scrambled eggs with roasted tomatoes recipe

19 ratings

For an easy veggie breakfast that's ready in just 15 mins, try this green scrambled eggs recipe. Stir through spinach and serve on toasted sourdough with roasted tomatoes – it's that simple! See method

Serves 2
5 mins to prepare and 10 mins to cook
455 calories / serving
Healthy
Vegetarian

Ingredients

olive oil, for greasing
100g on-the-vine cherry tomatoes
100g baby spinach
2 tbsp fresh parsley, finely chopped (optional)
4 slices sourdough bread
1 garlic clove, peeled
20g butter
4 eggs

Each serving contains

Energy
1900kj
455kcal 23%
Fat
28g 40%
Saturates
9g 47%
Sugars
3g 4%
Salt
1g 17%

of the reference intake
Carbohydrate 30g Protein 21.3g Fibre 2.8g

Method

Preheat the oven to gas 5, 190˚C, fan 170˚C. Lightly grease a baking tray, then transfer the tomatoes (still on the vine) onto it. Roast for 10-12 mins until the skins are just bursting.
Meanwhile, put the spinach in a colander and pour over boiling water to wilt. Set aside to cool until just cool enough to handle. Squeeze out any excess water with the back of a spoon.
Toast the bread and, once golden, rub one side of each slice with the garlic clove. Lightly spread each with a quarter of the butter. Set aside.
In a small bowl, gently beat the eggs with a wooden spoon. Melt the remaining 10g butter in a saucepan over a medium-low heat. Pour in the eggs and stir slowly with a wooden spoon for 4 mins or until they begin to set. Stir in the spinach and parsley, if using.
Put the toast on two plates, then top with the eggs. Serve with the tomatoes.

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