Spinach scrambled eggs with cheese recipe

1 rating

Pep up your scramblers with spinach, tomatoes, coriander and cheese, and serve on wholemeal toast for a hearty breakfast. See method

Ingredients

Arla Cravendale Filtered Fresh Semi Skimmed Milk 2L Fresher for Longer

Finely filtered to remove impurities, this fresh milk lasts for longer
Apetina Original White Cheese In Brine 410G

Mediterranean-style soft full fat cheese, perfect for salads and pastas

Arla Cravendale Filtered Fresh Semi Skimmed Milk 2L Fresher for Longer

Finely filtered to remove impurities, this fresh milk lasts for longer
Apetina Original White Cheese In Brine 410G

Mediterranean-style soft full fat cheese, perfect for salads and pastas

If you haven't got any wholemeal bread, try using white instead

of the reference intake
Carbohydrate 37.2g Protein 28.2g Fibre 7g

Heat the olive oil in a frying pan over a medium heat, add the spinach. Cook for 2 mins until the spinach has wilted. Add ½ tbsp of water to help steam if necessary. Remove from the pan, place into a sieve and press down with the back of a spoon to squeeze out any excess moisture. When cool enough to handle, wrap in a few sheets of kitchen paper, then squeeze out any remaining excess water. Roughly chop and set aside. Wipe the pan clean.
Whisk together the eggs and milk until combined and smooth. Heat the remaining oil in the frying pan over a medium heat, add the egg mixture, then cook without stirring for 30 secs. Lift and fold with a rubber spatula. Allow to sit for another 10 secs – it will still be runny in places. Fold in the spinach, tomatoes, 25g cheese and the coriander, continue to cook for a further 20-30 secs, until cooked to your liking. Serve on the toasted bread, scatter with the remaining cheese, the 4-seed mix and garnish with the coriander leaves.