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  • olive oil
  • 1 red chilli
    finely chopped
  • 3 spring onions
    chopped
  • 2-3 handfuls of leaves watercress
    chopped (discard the woody stalks) 
  • 3 small eggs
    beaten 
  • 6 baby plum tomatoes
    halved
  • ½ small avocado
    sliced 

Nutrition: per serving

  • kcal502
  • fat37.5g
  • saturates8.4g
  • carbs13.8g
  • fibre9.3g
  • protein22.7g
  • salt0.6g

Method

  • step 1

    Heat 1 tbsp of oil in a non-stick frying pan. Cook the chilli and spring onion for a couple of minutes until softened then stir in half the watercress until it starts to wilt.Add the eggs and some seasoning and softly scramble.

  • step 2

    Tip onto a warm plate and top with the rest of the watercress, tomatoes and avocado.

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