Mediterranean Scrambled Eggs Breakfast Print this recipe Details Serves: 1Number of ingredients: 7To prep: 5 minutesTo cook: 5 minutesDifficulty: Easy Nutrition per servingKilojoules: 1212Calories: 290Protein: 27.2gFat: 17.2gSaturated Fat: 4.8gCarbohydrates: 2.7gCarbohydrates per 100g: 1.19gFibre: 8.2gSodium: 511mgPotassium: 577mg Ingredients 2 eggs 1 tablespoon milk ½ cup baby spinach 6 cherry tomatoes, halved 20g feta, crumbled Black pepper 1 slice low carb toast * Olive oil for non-stick fry pan Method Whisk eggs and milk together. Add a drizzle of olive oil to a non-stick fry pan and heat. Add tomatoes and cook tomatoes for 2 minutes or until soft. Stir in spinach and cook until wilted. Pour in eggs and gently stir until it resembles scrambled egg. Fold through feta before serving. Serve eggs on low carb toast.
