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Photo of Spinach and corn scrambled eggs by WW

Spinach and corn scrambled eggs

4 - 7
PersonalPoints™ per serving
Total Time
10 min
5 min
5 min
By adding two simple ingredients, basic scrambled eggs become a gourmet breakfast treat.



2 medium

Canned creamed corn

1 tbs

Skim milk

1 tbs

Baby spinach leaves

½ cup(s), (10g)

Wholegrain bread

1 slice(s)

Oil spray

1 x 3 second spray(s)


  1. Using a fork, whisk the eggs, corn and milk in a small bowl until well combined. Season with salt and freshly ground black pepper.
  2. Lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Pour the egg mixture into pan and cook for 10 seconds. Using a spatula, draw the set edges of the egg into the centre. Cook and stir for 30 seconds or until eggs are creamy and almost set.
  3. Add the spinach and cook for 20 seconds or until spinach is just wilted and eggs are just set. Meanwhile, toast the bread. Place toast on a plate and top with the scrambled eggs. Serve.