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Crunchy veg scramble
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Add spring onions and watercress to your scrambled egg for a different taste. It's perfect served on hot toast.
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Serves: 4
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Prep time: 5 mins
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Cooking time: 10-15 mins
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Costs: Cheap as chips
Ingredients
- 25g/1oz butter
- 4 spring onions, sliced
- 6 large eggs
- 30ml/2tbsp milk
- Salt and freshly ground black pepper
- 1 (85g) pack watercress, roughly chopped
- Brown toast to serve
Method
- Melt the butter in a medium non-stick pan, add the spring onions and sauté for 1 min. Beat the eggs and milk together with salt and pepper.
- Add the eggs to the pan and cook over a medium heat for 2-3 mins, stirring until the eggs are almost set. Stir in the watercress and continue to cook until the eggs are cooked to your liking. Serve hot with toast.
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Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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