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.
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