Name: Scrambled egg, tomato and noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 350 gram fresh singapore noodles, separated; 40 gram butter; 3 clove garlic, thinly sliced; 250 gram cherry tomatoes; 6 eggs, at room temperature; 100 gram fresh low-fat ricotta, crumbled; 4 slice toasted ciabatta, to serve; 60 gram baby spinach leaves

Ingredients

350 gram fresh singapore noodles, separated

40 gram butter

3 clove garlic, thinly sliced

250 gram cherry tomatoes

6 eggs, at room temperature

100 gram fresh low-fat ricotta, crumbled

4 slice toasted ciabatta, to serve

60 gram baby spinach leaves

Method

1.Place noodles in a large heatproof bowl. Cover with boiling water; stand 2 minutes. Using a fork, stir gently to separate strands; drain.

2.Melt butter in a large frying pan over moderate heat. Add garlic; cook, stirring, 1 minute, or until fragrant. Add tomatoes; cook, stirring, 3 minutes, or until tomatoes soften slightly.

3.Whisk eggs in a large jug; season with salt and pepper. Pour egg into pan. Using a wooden spoon gently, cook and stir 2 minutes, or until egg begins to set.

4.Add noodles; cook, stirring, a further 2 minutes, or until egg is scrambled. Remove from heat.

5.Add ricotta to egg mixture; stir gently to combine.

6.Place toast on serving plates. Top with egg mixture and spinach. Serve at once.

When egg begins to set, use a wooden spoon to move it gently towards centre of pan.
Note

Woman's Weekly Food

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Ingredients

Method

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