Bertolli’s Scrambled eggs Italian style
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
Spray the pan with Bertolli Mild & Delicate Olive Oil Spray and toast the bread.
Mix the eggs, oregano and parmesan together and season with salt and pepper.
Dice the tomato and sauté it with Bertolli Mild & Delicate.
Add spinach, the eggs and mix everything until soft curds have formed.
Top with basil and serve on toasted bread.