Rosemary, Ham and Parmesan Scramble

This recipe is from Nadia Lim’s Fresh Start, Feel Good cookbook!

Rosemary, Ham and Parmesan Scramble

Treat yourself to some extra-delicious scrambled eggs. This recipe is from Nadia Lim's Fresh Start, Feel Good cookbook!
Servings 2
Prep Time 2 mins
Cook Time 3 mins

Ingredients

  • 1 tsp olive oil
  • 4 free-range eggs
  • ½ cup milk
  • ½ tsp finely chopped rosemary leaves
  • 100g shaved or diced ham
  • ¼ cup grated Parmesan cheese
  • 1 large handful baby spinach leaves or ¾ cup finely sliced kale (tough stalks removed)

Instructions

  • Heat oil in a medium non-stick fry-pan on medium heat. While pan heats up, whisk eggs and milk with a fork in a jug or bowl and season with salt and pepper.
  • Pour egg mixture into heated pan and gently stir with a wooden spoon for 1-2 minutes, bringing the outside egg into the centre so it cooks evenly. When the eggs start to clump together, sprinkle with rosemary, ham, Parmesan and spinach/kale and gently fold the mixture together. Spoon straight onto plates and serve.

Notes

Nutrition information:
Energy: 266cals (1113kJ)
Protein: 28.3g
Carbohydrate: 4.1g (3.9g sugars)
Fat: 15.3g (5.2g saturated fat)
Calories: 266kcal
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