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Scrambled Eggs with Raw Spinach and Tomatoes


Preparation Time: 5 minutes

Cooking Time: 7 minutes

Serve: 4 people

  • 3 eggs
  • 1/2 cup reduced fat cream or regular cream
  • 1 Actifry spoon extra virgin olive oil
  • Fine sea salt
  • 1/4 cup baby spinach leaves
  • 16 cherry tomatoes


Break the eggs into a large bowl then add the cream and salt. Pour the oil into the ActiFry and cook it for 3 minutes; then add the salted egg and cream mixture. Cook for 4 minutes. Cut the tomatoes into small pieces. Season with salt. Add the spinach. Put the scrambled eggs onto a serving dish and add the spinach and tomato salad.

This recipe has been added by ActiFry
on 11/27/2012

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