Spiced scrambled eggs recipe

• Serves 4
• 5 mins to prepare and 15 mins to cook
• 392 calories/serving

Ingredients

• 400g frozen spinach, defrosted and well drained
• One garlic clove, crushed
• 30g butter
• One red onion, chopped.
• 1 tsp garam masala
• ½ tsp ground turmeric
• Eight eggs, beaten
• 40g low-fat Greek-style yogurt
• Four flatbreads, warmed, to serve
• 15g fresh coriander, chopped
• One lime, cut into wedges to serve

Method

1. Heat a frying pan over medium heat until hot.
2. Add the spinach and a pinch of salt and cook for a few mins until any excess water has been cooked off and the spinach is heated.
3. Stir in the garlic and half the butter and season with black pepper.
4. Cook for a further 2-3 mins until the garlic is fragrant. Cover and keep warm.
5. Melt the remaining butter in a separate pan over medium heat.
6. Add the onion and fry for 5 mins until softened. Stir in the spices and cook for 1 min until fragrant.
7. Add the eggs and stir well to combine, then scramble to taste. Stir in the yogurt.
8. Pile the spinach and eggs on top of the warmed flatbreads, scatter with the coriander and serve with lime wedges to squeeze over.

Tip: Adding yogurt to the eggs makes them creamier and stops them from overcooking.