Free Healthy Recipe - Scrambled Eggs with Ricotta, Tomato and English Spinach

Low fat, Low GI

Copyright John Paul Urizar

Save this one for the weekend after you've had a long morning walk. It's a deviation from the traditional scrambled egg made with milk, or, in some cafes, cream, but in my opinion much nicer. Rich in calcium, abundant nutrients from the eggs, cancer preventing lycopene from the roasted tomatoes, protein, good carbs and good fat, this meal's got it all. The beauty of it also is, other than the tomatoes, which can be roasted on baking paper to save washing up, it 's all made in the one pan.

12 small cherry tomatoes
1 tbsp olive oil
1 bunch English spinach, washed and trimmed
wholegrain toast to serve

Pre heat the oven to 180 degrees Celsius.

Lay the tomatoes on a baking tray and roast for 15 minutes.

Beat the eggs in a small bowl with the seasoning. Fold through the ricotta, without stirring it in completely.
Gently heat the olive in a wide pan with a lid, add the egg mixture and stir continuously until the egg starts to cook through (4 - 5 minutes) Add the spinach and stir it through. Cover for a further 2 minutes or until the spinach has wilted through the egg.
Serve over wholegrain toast with the tomatoes on the top.

Note: Don't compromise when it comes to buying eggs. Free range is always best. Not only will the layer have enjoyed a good life but the taste is incomparable.
The eggshell contains thousands of tiny pores which can absorb odours. Keep them fresh for weeks by storing them in the carton or the egg section of the fridge.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 25 mins
Ready in: 35 mins

Suitable for:
Recipe tools:
PrintPrint version
EmailEmail recipe
More recipesMore recipes
BackPrevious page
Nutritional Information - Per Serve
Kj 1246 kj
Calories 298 kcal
Fat 18.2 g
Saturated Fat 5.5 g
Total Carbohydrate 11.7 g
Total Protein 20.2 g
Fibre 4.1 g

Facebook Twitter RSS