Scrambled eggs with basil, spinach & tomatoes

Step by step

Method

1. Heat 1 tsp oil in a large non-stick frying pan, add the tomatoes and cook, cut-side down, over a medium heat. While they are cooking, beat the eggs in a jug with the yogurt, 1 tbsp water, plenty of black pepper and the basil.

2. Transfer the tomatoes to serving plates. Add the spinach to the pan and wilt, stirring a few times while you cook the eggs.

3. Heat the rest of the oil in a non-stick pan over a medium heat, pour in the egg mixture and stir every now and then until scrambled and just set. Spoon the spinach onto the plates and top with the scrambled eggs.