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Scrambled egg & feta hash

This fresh, flavoursome breakfast from Joe Wicks is low in carbohydrates, high in protein and easy to make. It's quick and will keep you full 'til lunch

  • Prep: 7 mins
    Cook: 8 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 485
  • Carbohydrates 5
  • Saturated Fat 21
  • Sugar 4
  • Protein 32
  • Fat 37
  • Fibre 3
  • Salt 1.1

Nutrition per serving

  • Calories 485
  • Carbohydrates 5
  • Saturated Fat 21
  • Sugar 4
  • Protein 32
  • Fat 37
  • Fibre 3
  • Salt 1.1

Ingredients

  • 2 tbsp coconut oil
  • 90g cherry tomatoes, halved
  • 4 spring onions, chopped
  • 60g feta, cut into small cubes
  • 3 eggs, beaten
  • 1 tsp snipped chives
  • 110g spinach

Method

  1. Heat the oil in a non-stick pan on a low-medium heat. Add the tomatoes and spring onions, and cook gently for 3-4 mins until softened.

  2. Add the feta and cook for 1 min to warm through, then pour in the eggs and chives. Season with pepper and keep stirring to scramble the eggs. Put a handful of the spinach on a plate and top with the eggs. Serve the rest of the spinach on the side.

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