Scrambled Egg with Spinach and Tomatoes


Scrambled Egg with Spinach and Tomatoes

Eggs are the perfect breakfast food as they are one of nature’s superfoods packed with protein, vitamins, and iron.  You can make this recipe with or without the spinach and if you like you could add a couple of tablespoons of grated Cheddar. For older children, you could warm a small tortilla wrap in a microwave or dry frying pan for a few seconds spoon the scrambled egg along one side, and roll up into a cone.


25g baby spinach, chopped
A knob of butter
2 medium eggs
1 tbsp milk
4 cherry tomatoes, diced


  1. Roughly chop the spinach and dice the tomatoes.
  2. Melt the butter in a small frying pan, add the chopped spinach and cook for 30 seconds until wilted.
  3. Beat the eggs with the milk and add to the frying pan, stir over the heat for about a minute.
  4. Stir in the tomatoes and cook for 1 to 2 minutes or until the eggs are scrambled but still quite loose.

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