Crunchy Sprout Scramble

Just as I was about to serve yesterday's leftover chicken Caesar salad for lunch today, I remembered that I will be using my Healthy Extra A later at dinner! As there was Parmesan cheese in the salad, I decided to quickly make something else while Husband could enjoy the salad.

Rummaging through the fridge, this is what I came up with:

handful cherry tomatoes, halved

handful of sprouting peas, beans and lentils

handful of rocket leaves

2 eggs

In a frying pan, sauté the tomatoes and rocket until just beginning to wilt. Add the sprouts and eggs and stir until the scramble has just set.

It was surprisingly good, very filling, syn free and of course also very healthy and good for you. 

 

Smoked Salmon with Jewelled Scrambled Eggs

I often find it difficult to ensure that I get my one-third superfree in with my breakfast, so I am always trying to think of ways to add extra fruit and vegetables to the first meal of the day. Adding the tomatoes and spring onions to the scrambled eggs helps me out this time. Husband is not keen on smoked salmon, so I served it with Parma ham for him. You can also have bacon with it of course.

Serves 2

Syn Free on Extra Easy

4 eggs

4 smallish tomatoes, de-seeded and finely chopped

4 spring onions, finely chopped

200g smoked salmon

a few dill sprigs

lemon to serve

Arrange the salmon on the plate. I always like to take my smoked salmon out of the fridge half an hour before serving, as it has so much more flavour when it is not so cold. Mix the eggs well together with a fork and add the spring onions, tomatoes and chopped dill. Scramble in a pan with a little Fry Light until just set. Sprinkle a little freshly ground black pepper over and serve with half a lemon each for squeezing. 

 

Indian Scrambled Eggs

I love the challenge of what to do with leftovers and absolutely hate wasting food, so everything that is not eaten goes in my fridge.

For breakfast this morning I wanted to make Indian Scrambled Eggs, knowing that I could use various leftovers in the process. I found half a red onion in my fridge as well as some leeks in a white sauce from last night's meal, which I decided to use too.

(* I had already counted the syns for the white sauce yesterday, so didn't include them today. Same with the milk from my Healthy Extra A allowance.)


Check out the Slimming World website for details.

Indian Scrambled Eggs

Serves 2

Free on Extra easy *

4 eggs

½ onion

handful of green beans, chopped

½ cup leeks in white sauce

½ tsp onion seeds

½ tsp black mustard seeds

½ tsp crushed coriander seeds

½ tsp chilli flakes

½ tsp cumin seeds

1 tsp garam masala

½ tsp salt
small handful of coriander leaves, chopped

Finely chop the onion and fry in a little Fry Light with the onion, mustard, coriander and cumin seeds. Break the eggs into a bowl and mix together with the leeks in white sauce, coriander leaves, garam masala, salt and chilli flakes. Add the green beans to the onions in the pan, then pour in the egg mixture. Keep stirring until it is lightly set – it won't set completely because of the white sauce.

Serve with grilled tomatoes. 

It was actually quite a big serving and unusually my husband couldn't even finish his - although he have toast with his.