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Green eggs with blistered tomatoes

Green eggs with blistered tomatoes

3
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
1
Difficulty
Easy

Ingredients

Oil spray

2 x 3 second spray(s)

Tomato(es)

100 g, grape variety

Baby spinach

50 g, plus extra to serve

Egg(s)

2 medium

Basil pesto

2 tsp

Instructions

  1. Lightly spray a small non-stick frying pan with oil and heat over medium heat. Cook tomatoes, stirring occasionally, for 5 minutes or until skins start to split. Transfer to plate. Cover to keep warm.
  2. Cook spinach in same pan, stirring, for 1–2 minutes or until just wilted. Transfer to plate. Cover to keep warm.
  3. Meanwhile, whisk eggs until combined. Lightly spray same pan with oil and heat over medium-low heat. Pour egg mixture into pan and gently stir for 2–3 minutes or until just set. Fold pesto and spinach into eggs. Serve with tomatoes and extra spinach.

Notes

Add it: 1 x 35g slice wholemeal bread (contains gluten) to serve. Swap it: Tomatoes for 100g button mushrooms.