Cheesy Scramble with Spinach & Tomatoes

PREP 5 MIN
COOK  10 MIN

GF

NS

NF

V

Number of servings
2
Ingredients

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

Methodbased on 1 serving
1

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. 

2

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.

3

Meanwhile, add vinegar and salt and pepper to tomatoes and toss well. 

4

Stir spinach through tomatoes until just wilted.

5

To serve, top toast with eggs, add tomatoes and scatter over fresh herbs. 

Nutritional Informationper serving

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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