Spinach and corn scrambled eggs
By adding two simple ingredients, basic scrambled eggs become a gourmet breakfast treat.
Canned creamed corn
Baby spinach leaves
½ cup(s), (10g)
1 x 3 second spray(s)
- Using a fork, whisk the eggs, corn and milk in a small bowl until well combined. Season with salt and freshly ground black pepper.
- 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.
- 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.