Basil scramble with wilted spinach and seared tomatoes

• olive oil↗1 ст. л. tbsp

  plus 1 tsp

• tomatoes↗3

  halved

• large eggs↗4
• natural bio yogurt↗4 ст. л. tbsp
• basil↗⅓ маленької упаковки

  chopped

• baby spinach↗175g g

  well dried (rinse if needed)

Step-by-step instructions

1. 1

   Heat 1 tsp olive oil in a large non‑stick skillet over medium heat, add the halved tomatoes and sauté them cut‑side down until they become soft. While the tomatoes cook, whisk the eggs with 4 tbsp bio‑yogurt, 2 tbsp water, a pinch of black pepper and the chopped basil in a jug.

2. 2

   Transfer the sautéed tomatoes to a plate. In the same skillet add the spinach and stir quickly until the leaves wilt.

3. 3

   Add the remaining (1 tbsp) olive oil, heat it, pour in the egg mixture and, stirring constantly, cook until the scramble is softly set but still moist. Place the spinach on plates, top with the cooked eggs and arrange the tomatoes.