Bertolli’s Scrambled eggs Italian style
10'
Easy
12345
1 Tomato
100 gr. Spinach
4-6 Leaves of basil
1 tsp. Dried oregano
100 gr. Parmesan
5 Eggs
20ml Bertolli Mild & Delicate Olive Oil Spray
STEP 1
Spray the pan with Bertolli Mild & Delicate Olive Oil Spray and toast the bread.
STEP 2
Mix the eggs, oregano and parmesan together and season with salt and pepper.
STEP 3
Dice the tomato and sauté it with Bertolli Mild & Delicate.
STEP 4
Add spinach, the eggs and mix everything until soft curds have formed.
STEP 5
Top with basil and serve on toasted bread.
