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Basil scramble with wilted spinach & seared tomatoes

 

Ingredients:

 

1 tbsp rapeseed oil, plus 1 tsp

3 tomatoes, halved

4 large eggs

4 tbsp natural bio yogurt

⅓ small pack basil, chopped

175g baby spinach, dried well (if it needs washing

 

Method:

 

Heat 1 tsp oil in a large non-stick frying pan, add the tomatoes and cook, cut-side down, over a medium heat. While they are cooking, beat the eggs in a jug with the yogurt, 2 tbsp water, plenty of black pepper and the basil. Transfer the tomatoes to serving plates. Add the spinach to the pan and wilt, stirring a few times while you cook the eggs.

 

Heat the rest of the oil in a non-stick pan over a medium heat, pour in the egg mixture and stir every now and then until scrambled and just set. Spoon the spinach onto the plates and top with the scrambled eggs.

 

 

 

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