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
Preparation
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.