Servings: 2 · Prep Time: 5 mins · Cooking Time: 70 mins
Total Time: 75 mins
Eggs are a massive staple in our Primal diet and when it comes to breakfast, they're perfect for breaking the fast with. Especially when they're whisked into a chilli cheesy green egg scramble! Egg recipes have become so versatile these days and when it came to creating this scramble egg breakfast recipe, I decided to get a little funky with three favourite ingredients of mine: chilli, cheese and green veg. Not only do these ingredients vamp up the flavour of the scramble eggs massively, but they also add additional nutrients to the dish.
- Eggs (5, large)
- Basil leaves (5, finely chopped)
- Spring onions (6, finely sliced)
- Cheddar cheese (1 handful)
- Organic spinach (2 handfuls)
- Butter (1 tbsp)
- Salt and peppe (To taste)
- Chilli flakes (1 tbsp)
Begin by whisking the eggs in a bowl. Add the chilli flakes and salt and pepper to taste. Set aside.
Heat a non-stick frying pan with butter on medium heat and once melted, add the spring onions. Cook until they soften (roughly 1-2 minutes).
Add the spinach and basil leaves and cook. Once the greens start to soften, add the eggs and bring the pan to low heat. Using a spatula, move the eggs around into a scramble. Cook for 6-7 minutes or until you reach your desired scrambled egg texture. Halfway through, add the cheese and continue to move the eggs around.
Once cooked, remove from the heat and dig in!