Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Spinach scrambled eggs with feta recipe

0 ratings

Pep up your scramblers with spinach, tomatoes, coriander and feta, and serve on wholemeal toast for a good-for-your-gut breakfast that's also high in protein. See method

Serves 2
Takes 15 mins
487 calories / serving
Vegetarian

Ingredients

2 tsp olive oil
125g baby spinach
4 medium eggs
100ml semi-skimmed milk
100g baby plum tomatoes, quartered
35g feta
10g coriander, roughly chopped, plus extra leaves to garnish
4 thick slices of wholemeal bread, toasted
1 tbsp 4-seed mix

High in protein and a source of vitamin D

Each serving contains

Energy
2035kj
487kcal 24%
Fat
23g 33%
Saturates
8g 38%
Sugars
5g 6%
Salt
1.7g 29%

of the reference intake
Carbohydrate 37.2g Protein 28.6g Fibre 7g

Method

Heat the olive oil in a frying pan over a medium heat, add the spinach. Cook for 2 mins until the spinach has wilted. Add ½ tbsp of water to help steam if necessary. Remove from the pan, place into a sieve and press down with the back of a spoon to squeeze out any excess moisture. When cool enough to handle, wrap in a few sheets of kitchen paper, then squeeze out any remaining excess water. Roughly chop and set aside. Wipe the pan clean.
Whisk together the eggs and milk until combined and smooth. Heat the remaining oil in the frying pan over a medium heat, add the egg mixture, then cook without stirring for 30 secs. Lift and fold with a rubber spatula. Allow to sit for another 10 secs – it will still be runny in places. Fold in the spinach, tomatoes, 25g feta and the coriander, continue to cook for a further 20-30 secs, until cooked to your liking. Serve on the toasted bread, scatter with the remaining feta, the 4-seed mix and garnish with the coriander leaves.

See more Breakfast recipes