Breakfast
Spinach Scrambled Eggs on Toast
Three-egg scramble with wilted spinach on wholemeal toast. A high-protein start for pennies.
10 min total1 serving438.2 kcal / serving
high-proteinquickbudgetfamily-friendly
438.2
Calories
28.8g
Protein
28.4g
Carbs
5.6g
Fibre
24g
Fat
Ingredients
- 3 eggs
- a handful of frozen spinach
- 1 tsp rapeseed oil
- 2 slices wholemeal bread
Method
- 1Defrost the spinach in a bowl of hot water, then squeeze it dry.
- 2Beat the eggs with a fork.
- 3Heat the oil in a pan, add the spinach for 1 minute, then pour in the eggs.
- 4Stir gently for 2 to 3 minutes until just set while you toast the bread. Serve on the toast.
Swaps and tips
- Fresh spinach works too. Use a big handful.
- Leave out the toast for a gluten-free version.
Around £0.72 per serving at supermarket own-brand prices (estimate).
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