Cheesy Scramble with Spinach & Tomatoes
PREP 5 MIN•COOK 10 MIN
GF
NS
NF
V
Number of servings
2
2 spray olive oil
12 cherry tomatoes
4 large eggs
4 tbs cottage cheese
salt & pepper, to taste
4 tsp balsamic vinegar or other vinegar
2 cups baby spinach leaves
2 thin slices (40g ea) sourdough bread (or gluten free) toasted
4 sprigs of fresh thyme or other herb of choice
Heat a small non-stick saucepan over medium heat. Spray with oil, add tomatoes and cook, tossing occasionally for 4-5 minutes or until they begin to blister.
At the same time, heat a non-stick frypan over medium heat, spray with oil and crack eggs in. Add cottage cheese and roughly scramble in the pan to combine. Season with salt and pepper.
Meanwhile, add vinegar and salt and pepper to tomatoes and toss well.
Stir spinach through tomatoes until just wilted.
To serve, top toast with eggs, add tomatoes and scatter over fresh herbs.
Energy (kJ)
1405 kJ / 335 cals
Protein
23.7 g
Fat
14.5 g
Sat. Fat
4.7 g
Carbs
24.9 g
Sugar
4.7 g
Fiber
4.6 g
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