Tomato and avocado scrambled eggs

Author: HFG staff

Author: Rhian Allen

Photographer: HFG staff

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Take scrambled eggs to the next level with this healthy open sandwich. Adding the tomatoes to the egg mixture slightly cooks them for a richer flavour.

Serves: 2

Time to make: 15 mins

Hands-on time: 10 mins

Ingredients

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2 slices wholegrain bread
4 eggs, lightly beaten
2 tomatoes, chopped
3 tablespoons chopped fresh flatleaf parsley
Oil spray
2 cups baby spinach
1 small avocado, sliced

Instructions

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1 Toast the bread. Meanwhile, whisk together the eggs, tomatoes and parsley and season with freshly ground black pepper.

2 Spray a medium non-stick frying pan with oil and set over a medium-high heat. Pour in the egg mixture (see tip) and gently scrape across the pan with a flat spatula until the egg is cooked and scrambled.

3 Divide the spinach among the slices of toast, top with the avocado, then spoon over the scrambled eggs and serve immediately.

HFG tip

If you prefer the spinach wilted, add it to the pan along with the scrambled egg.

Nutrition Info (per serve)

Calories 389cal

Kilojoules 1627kJ

Protein 23g

Total fat 23g

–Saturated fat 5.6g

Carbohydrates 19g

–Sugars 4.1g

Dietary fibre 6.5g

Sodium 315mg

Calcium 154mg

Iron 4.6mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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