TOTAL TIME: 10 min
PREP: 5 min
COOK: 5 min
Egg(s) 4 medium
Skim milk ¼ cup(s), (60ml)
Canned creamed corn 125 g
Olive oil 1 tsp
Baby spinach leaves 20 g
Sourdough, rye 70 g, (2x 35g slices), toasted
Whisk eggs and milk in a medium bowl until combined. Stir in corn. Season with salt and pepper.
Heat oil in a medium non-stick frying pan over medium heat. Pour egg mixture into pan and cook for 10 seconds. Using a spatula, draw set edges of egg into the centre. Cook, stirring slowly, for 30 seconds or until eggs are creamy and almost set.
Gently fold in spinach. Remove from heat. Serve toast topped with scrambled eggs.