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Puglia Scrambled Eggs with Silverbeet
Puglia Scrambled Eggs with Silverbeet
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Ingredients
- 2 large eggs
- 1 tbsp extra virgin olive oil
- 1 cup (45g) silverbeet, stalks removed & leaves finely sliced
- 1 bocconcini ball (32g), sliced
- Salt & Pepper to taste
Method
- In a small bowl whisk the eggs with half of the extra virgin olive oil.
- In a non-stick frying pan heat the remaining oil and sauté the silverbeet until wilted.
- Add the egg mix to the pan and gently move around until just set. (Be careful not to overmix).
- Add the bocconcini and season to taste. Cook for another minute or so, just until the cheese is gooey.
- Serve with toasted wholegrain bread drizzled with extra virgin olive oil or mashed avocado.
Nutritional Information
- Energy 1600kJ 382kcal
- Protein 19g
- Total fat 34g
- Saturated fat 9g
- Carbs (total) 1g
- Carbs (sugar) 1g
- Sodium 505mg
- Fibre 1g
- Vitamin D 7.1µg
All nutrition values are per serve.
