Green Sesame Scrambled Eggs

Scrambled eggs are a classic for a reason! They’re SO quick and easy but filling and versatile. I enjoy the spinach scramble best (and not just because it’s always in the freezer for ease!)

This sesame version hits all the right flavour spots and makes a wonderfully satiating meal (usually along side some sourdough toast or with a side of brown rice).

Makes 1 Serve

Cook Time - 5 mins

Equipment - Cooktop

Ingredients

• 250g Frozen Spinach

• 3 Eggs (or 4 baby ones)

• Salt to taste

• 1 tsp Roasted Sesame Seed Oil

• 3 tbsp Toasted Sesame Seeds

Method

1. Crack eggs and whisk until all yolks are broken and combined

2. Salt lightly

3. Heat pan and add Sesame Oil

4. Saute Spinach until defrosted and tender

5. Add Eggs and gently move around pan with a spatular until almost cooked

6. Stir in 2 tbsp toasted sesame seeds

7. Serve and finish with remaining toasted sesame seeds

8. Enjoy! ideally immediately but leftovers still taste great cold

Tips

• Tips- crack your eggs into a cup if you’re worried about shells

• Variations- mix it up with herbs and spices, go Indian, Middle eastern, Asian etc.

• Serving suggestions- warm with toast, cold on top of a salad (think egg salad)

• Store- refrigerate in an airtight container for 2 days

Nutrition