Scrambled egg & feta hash
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Scrambled egg & feta hash

By Joe Wicks

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

Nutrition per serving

  • kcal 485
  • fat 37g
  • saturates 21g
  • carbs 5g
  • sugars 4g
  • fibre 3g
  • protein 32g
  • salt 1.1g

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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