Scrambled egg with spinach on rye
calorie controlled cooking spray
6 spring onions, sliced finely
2 eggs, beaten
3 tablespoons skimmed milk
2 x 60 g slices dark rye bread
150 g baby leaf spinach
salt and freshly ground black pepper
1. Mist a non-stick frying pan with the cooking spray, add the spring onions and cook for 2 minutes until softened. Add the eggs and milk, season well and cook gently, stirring often, until lightly set.
2. Meanwhile, toast the rye bread and cook the spinach in a large pan with a splash of water until just wilted. Drain and season. Halve the rye toast, divide between 2 plates and top with the spinach and scrambled egg. Serve with a good splash of Tabasco sauce.
*To make this a No Count option, use 2 slices brown calorie controlled bread instead for 2 SmartPoints value
*To make this a gluten free option, swap the dark Smart rye Points bread for 2 x 35g slices gluten free brown bread for 4 SmartPoints