Scrambled eggs & spinach on rye
2
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
It looks like your average scrambled eggs on toast – yet adding spinach and spring onions, and swapping white bread for rye propels this nourishing veggie meal to a whole new level
Ingredients
Calorie controlled cooking spray
2 spray(s)
Spring Onions
6 medium, trimmed and chopped
Egg, whole, raw
4 medium, raw, beaten
Skimmed Milk
3 tablespoon(s)
Rye Bread (German Style)
80 g, 2 x 40g slices
Spinach
150 g, young leaf
Instructions
1
Mist a nonstick frying pan with cooking spray and set over a medium-low heat. Add the spring onions and cook for 2 minutes until softened.
2
Add the eggs and milk, season to taste and cook, stirring often, until the eggs are scrambled and just set.
3
Meanwhile, toast the rye bread and wilt the spinach by putting it into a colander and pouring over a kettle of just-boiled water, then drain well.
4
Top the toast with the eggs and spinach, season to taste and serve.
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