Bertolli’s Scrambled eggs Italian style
10’
Easy
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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.
