Scrambled Breakfast Filling
This recipe makes the most delicious filling, that is nutritious, tasty and so flexible. You could add this to a wrap, top onto a muffin or crumpet, sandwich between "thins" or flat breads or just eat on it's own if you are keeping your carbohydrates low.
Adding chopped tomatoes to a scrambled egg mix is a great idea as it can be very good at disguising a slightly over cooked egg....come on, doesn't it happen to everyone?
Recipe & Instructions
- 6 eggs
- 1 tbsp milk
- 2 handfuls of spinach
- 1/2 tsp salt or celery salt
- 6-7 baby plum tomatoes, chopped
- 1 tbsp nutritional yeast or 1 tbsp grated cheese
- pepper to season
- Anything you like to serve it with.
Take a microwavable container and beat the eggs and milk together in there. Cooking eggs over a direct heat in the morning adds the risk of two annoying incidents - 1) burning the bottom of a saucepan and requiring a 2 day soak off and 2) overcooking the eggs quite quickly as you get distracted by some event.
In 30 second bursts, heat the eggs in the microwave and each time it stops, give it a good whisk with a fork.
When the eggs are looking almost done (they need to be a little runny still), add the spinach, salt, tomatoes and yeast/cheese and mix well.
When the spinach has wilted, serve the scramble however you wish between 2 people.