green scrambled eggs.

July 20, 2022

Serves 1
Prep: 5 min
Cook: 5 min


2 eggs, lightly beaten
1-2 tsp basil pesto
1 tsp extra-virgin olive oil
75g broccoli, chopped
30g baby spinach leaves, chopped
20g feta cheese, crumbled
Wholegrain toast, to serve (optional)


1. Whisk eggs and pesto together in a small bowl. Set aside.

2. Heat the olive oil in a medium non-stick pan over medium heat. Add the broccoli and 1-2 teaspoons water and cook, stirring, for 2-3 minutes or until water has evaporated and broccoli is just tender. Add spinach and cook until just wilted.

3. Reduce heat to low, add egg mixture and cook, folding occasionally with a wooden spoon, for 1-2 minutes or until cooked to your liking. Gently fold through feta and season with salt and pepper. Serve with wholegrain toast if you wish.