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Puglia Scrambled Eggs with Silverbeet

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4.04 Average Rating
Print Recipe
Published

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

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  1. In a small bowl whisk the eggs with half of the extra virgin olive oil.
  2. In a non-stick frying pan heat the remaining oil and sauté the silverbeet until wilted.
  3. Add the egg mix to the pan and gently move around until just set. (Be careful not to overmix).
  4. Add the bocconcini and season to taste. Cook for another minute or so, just until the cheese is gooey.
  5. Serve with toasted wholegrain bread drizzled with extra virgin olive oil or mashed avocado.

Nutrition Per Serve

  • 1600kJ 382kcal Energy
  • 19g Protein
  • 34g Total fat
  • 9g Saturated fat
  • 1g Carbs (total)
  • 1g Carbs (sugar)
  • 505mg Sodium
  • 1g Fibre
  • 7.1µg Vitamin D

Reviews

Overall Rating

Average Rating: 4.04

11 reviews

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