Scrambled Eggs with Rocket
Lily & Loaf
1
10 minutes
5 minutes
315
Healthy Eating
Breakfasts
Scrambled Eggs with Rocket is a nourishing high-protein breakfast combining fluffy scrambled eggs with spinach, spring onions and fresh herbs. Served on a bed of peppery rocket and finished with cherry tomatoes, this simple dish makes a healthy and satisfying start to the day.
Ingredients
- 3 eggs, whisked
- 1 spring onion, finely sliced
- 1 handful fresh parsley, chopped
- 6 cherry tomatoes, halved
- 2 handfuls baby spinach
- 1 handful rocket
- 1 tsp coconut oil
- A few drops of Tabasco or Worcestershire sauce (optional)
- Pinch of pink Himalayan salt
- Freshly ground black pepper
Directions
- Heat the coconut oil in a non-stick frying pan over a medium heat.
- Add the spring onion and cook for 1 minute until softened.
- Add the cherry tomatoes if you prefer them cooked and allow them to soften slightly.
- Pour in the whisked eggs together with the parsley. Stir gently as the eggs begin to set.
- Add the spinach and continue stirring until wilted and the eggs are cooked to your preferred consistency.
- Arrange the rocket leaves on a serving plate and spoon the scrambled eggs over the top.
- Season with salt and black pepper and add a few drops of Worcestershire sauce or Tabasco if desired.
