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.
Lynn Lewis
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Ingredients
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
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- Cook spinach in a large saucepan of boiling salted water until tender, 3 to 5 minutes. Drain. Rinse under cold water. Drain well.
- Whisk eggs, egg whites, cumin and salt in a large bowl.
- 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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