Summer spinach scramble

    20 minutes

    Leafy green vegetables such as kale and spinach contain calcium, folic acid and fibre. These are key nutrients for a healthy heart.

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    Serves: 4 

    • 2 cups (275 g) shredded fresh spinach or kale, stems removed
    • 5 large eggs
    • 5 large egg whites
    • ¼ teaspoon ground cumin
    • ¼ teaspoon salt
    • ⅓ cup (35 g) chopped lean ham
    • 2 spring onions, trimmed and thinly sliced

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Cook spinach in a large saucepan of boiling salted water until tender, 3 to 5 minutes. Drain. Rinse under cold water. Drain well.
    2. Whisk eggs, egg whites, cumin and salt in a large bowl.
    3. Coat a large non-stick frying pan with non-stick cooking spray. Heat over medium heat. Add egg mixture; stir until eggs start to thicken slightly, 2 to 3 minutes. Stir in spinach, ham and spring onion. Cook, stirring occasionally, until eggs are soft-scrambled, 2 to 3 minutes.

    fresh ideas

    Spinach can be served raw or cooked. Stir-frying or steaming helps to retain its flavour and texture.

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