WeightWatchers Scrambled eggs and spinach on rye recipe

With WeightWatchers

Scrambled eggs and spinach on rye

This lovely light lunch comes packed with veg

Fancy a health breakfast or light lunch that will fill you up but won’t slow you down? Try this light egg dish, which comes packed with nutrient-rich spinach as an added bonus.

Prep five minutes l Cook five minutes.

Ingredients

Six spring onions

Four eggs, beaten

3tbsps skimmed milk

Dark rye bread

150g spinach

Calorie-controlled cooking spray

Method

Mist a nonstick frying pan with calorie-controlled cooking spray and set over a medium-low heat. Trim and chop the six spring onions, add to the pan and cook for two minutes until softened.

Add the four beaten eggs and three tablespoons of skimmed milk, season to taste and cook, stirring often, until the eggs are scrambled and just set.

Meanwhile, toast two 40g slices dark rye bread and wilt 150g spinach by putting it into a colander and pouring over a kettle of just-boiled water, then drain well.

Top the toast with the eggs and spinach, season to taste and serve.

Smartpoints: Green – 7; Blue 3; Purple 3.