Scrambled Eggs with Spring Onion, Chilli and Spinach


  • 1 teaspoon olive oil Personel Training
  • 1 small red chilli, finely chopped
  • 4 spring onions, trimmed and thinly sliced
  • 4 free-range/organic eggs
  • Sea salt and freshly ground black pepper
  • 30g baby spinach


  1. Heat the olive oil in a small frying pan over a medium heat. When hot, add the chilli and stir-fry for 2-3 minutes.
  2. Meanwhile, in a large bowl beat the eggs and add salt and pepper.
  3. Add the eggs to the pan and stir, using a fork to break them up until cooked to your liking.
  4. Serve on a bed of fresh, green spinach.

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