Savoury Scrambled Eggs with Spinach and Tomatoes

  • difficulty


  • serves


  • cooks in

    0 to 15 mins

  • calories

    224 per serving


  • 2 eggs, beaten
  • 1 spring onion, thinly sliced
  • 1 handful fresh parsley
  • 1 medium tomato or 6 cherry tomatoes, sliced and diced
  • 3 handfuls of baby spinach
  • 1 tsp coconut oil
  • Tabasco or Worchester sauce (optional, to taste)

Cooking Directions

  1. Heat coconut oil in a frying pan and add the eggs, parsley, spring onions and tomatoes (if you want them cooked), add salt and pepper to taste, add 2 handfuls of spinach and allow to wilt, then mix into the scrambled eggs.
  2. Once cooked to your desired consistency, serve over the remaining spinach with Worchester or Tabasco sauce.