Rosemary, Ham and Parmesan Scramble

Servings 2

Prep Time 2

Cook Time 3

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)

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.

Nutrition information:

Energy: 266cals (1113kJ)

Protein: 28.3g

Carbohydrate: 4.1g (3.9g sugars)

Fat: 15.3g (5.2g saturated fat)

Calories: 266kcal