WeightWatchers Scrambled eggs and spinach on rye recipe
A health breakfast or light lunch that will fill you up but won’t slow you down
With WeightWatchers
Scrambled eggs and spinach on rye
This lovely light lunch comes packed with veg
Fancy a health breakfast or light lunch that will fill you up but won’t slow you down? Try this light egg dish, which comes packed with nutrient-rich spinach as an added bonus.
Prep five minutes l Cook five minutes.
Ingredients
Six spring onions
Four eggs, beaten
3tbsps skimmed milk
Dark rye bread
150g spinach
Calorie-controlled cooking spray
Method
Mist a nonstick frying pan with calorie-controlled cooking spray and set over a medium-low heat. Trim and chop the six spring onions, add to the pan and cook for two minutes until softened.
Add the four beaten eggs and three tablespoons of skimmed milk, season to taste and cook, stirring often, until the eggs are scrambled and just set.
Meanwhile, toast two 40g slices dark rye bread and wilt 150g spinach by putting it into a colander and pouring over a kettle of just-boiled water, then drain well.
Top the toast with the eggs and spinach, season to taste and serve.
Smartpoints: Green – 7; Blue 3; Purple 3.