Spinach, tomato and feta scrambled eggs

I’ve recently fallen in love with Gordon Ramsay’s Spinach, Tomato and Feta Scrambled Eggs. It tastes unbelievably good, costs under a £1 per portion to make and can be ready in under 10 minutes, requiring just 4 base ingredients.

The ingredients in this recipe are a great combination, but do cook the tomatoes slowly so that they start to caramelise. The added bonus with this breakfast is that it comes in at only 239 calories and provides a great start to your day, with minimum fuss required in the kitchen. If you love eggs in the morning like me, check out Menemen (Turkish Eggs) from the Hairy Dieters and Scrambled Cajun Eggs with Spinach and Kale from Tom Kerridge.

Recipe: Spinach, tomato and feta scrambled eggs

Calories: 239 calories per serving

Serves: 4

Book: Gordon Ramsay – Ultimate Fit Food

Prep time: Approx 5 mins

Cooking time: Approx 10 mins

Ingredients: Olive oil (for frying), 12 cherry tomatoes (halved), 100g spinach leaves (washed and dried), 8 eggs, 100g feta cheese (crumbled), sea salt, ground black pepper

Cost per portion: Approx £0.88

Method: Place a large, deep frying pan over a medium heat and add a dash of oil, Once hot, put the tomatoes cut side down, into the pan and season with salt and pepper. Cook for 3-4 minutes, until they start to caramelize slightly.

Turn the tomatoes over gently and put the spinach leaves on top. Cook for another 3 minutes, then stir gently, to mix the spinach and tomatoes together.

Meanwhile, crack the eggs into a bowl, season with a pinch of pepper and beat to combine.

Once the spinach has wilted, reduce the heat to medium-low, pour in the eggs and add the crumbled feta. Gently cook, stirring regularly, until the eggs are mixed with the other ingredients and scrambled but not set.

Remove the pan from the heat, check the seasoning, and serve immediately.