Even if you are behind schedule this morning, there’s no need to leave the house hungry.
Here’s a quick but delicious breakfast pesto scrambled eggs with spinach & avocado recipe
Ingredients
- 4 eggs
- 2 tbsp milk
- 75g baby spinach leaves
- 1 tbsp basil pesto, plus extra to serve
- Olive oil spray
- 1/2 large firm ripe avocado, stone removed, chopped
- 2 slices whole grain toast, to serve
Method
- Whisk the eggs and milk together in a medium size bowl, season with salt and pepper.
- Heat a medium size frying pan over a medium heat and spray lightly with olive oil spray.
- Add the baby spinach leaves, cook stirring, until just wilted.
- Remove from the pan.
- Return pan to a medium heat, spray with a little more oil.
- Add egg mixture and using a wooden spoon, stir and bring the egg mixture on the edge of the pan to the centre.
- Continue until the eggs are almost set, add the pesto and baby spinach, and stir until just combined.
- Season to taste with sea salt and freshly ground black pepper.
- Serve immediately with toast, chopped avocado and an extra dollop of pesto if desired.
Also see: Try these egg bites for breakfast
