Free Healthy Recipe - Scrambled Eggs with Ricotta, Tomato and English Spinach
Low fat, Low GI
Save this one for the weekend after you've had a long morning walk. It's a deviation from the traditional scrambled egg made with milk, or, in some cafes, cream, but in my opinion much nicer. Rich in calcium, abundant nutrients from the eggs, cancer preventing lycopene from the roasted tomatoes, protein, good carbs and good fat, this meal's got it all. The beauty of it also is, other than the tomatoes, which can be roasted on baking paper to save washing up, it 's all made in the one pan.
12 small cherry tomatoes
120 grams low fat ricotta cheese
1 tbsp olive oil
1 bunch English spinach, washed and trimmed
wholegrain toast to serve
Copyright John Paul Urizar
Pre heat the oven to 180 degrees Celsius.
Lay the tomatoes on a baking tray and roast for 15 minutes.
Beat the eggs in a small bowl with the seasoning. Fold through the ricotta, without stirring it in completely.
Note: Don't compromise when it comes to buying eggs. Free range is always best. Not only will the layer have enjoyed a good life but the taste is incomparable.
Makes 4 servings
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