AI illustrationMicrowave scrambled eggs with spinach and potatoes
25 min2 portionsnothing can go wrongegg
Why it worksEggs stay soft in a microwave if you cook them in short bursts and stir in between. Pressing the water out of the spinach first stops them turning watery.
Ingredients
- 500 g potatoes
- 5 eggs
- 225 g frozen spinach
- 150 g tomatoes
- 30 g spring onions
- 15 ml olive oil
- 2 g paprika
Method
- Cut the potatoes into 2 cm cubes. Put them in a microwave-safe bowl with 3 tablespoons of water and a pinch of salt. Cover with a plate and microwave for 8–10 minutes, stirring halfway, until soft. Pour away the water.
- Put the frozen spinach in a large microwave-safe bowl. Cover and microwave for 3 minutes, until hot. Press out the water with a spoon and pour it away.
- Beat the eggs with the oil, the paprika and a pinch of salt, and pour them over the spinach. Microwave for 1 minute, stir, then microwave for 30 seconds at a time, stirring after each, until the eggs are set with no liquid left.
- Serve the eggs over the potatoes with chopped tomato and sliced spring onions.
A portion: about 490 kcal · 25 g protein · 48 g carbs · 21 g fat
Cook eggs until the yolk is firm if this is for a child under 5, someone pregnant, an older person, or anyone with weak immunity.
