Scrambled Egg Croissant


How It's done:


1/2 tsp olive oil
1 cup or 1 large handful of baby spinach
2 large eggs
1 tbsp cream cheese (low fat or regular)
1 small tomato, sliced
3 slices of red capsicum
1 fresh croissant


Add olive oil and spinach to a pan and slowly stir over low heat until wilted. In a separate bowl, beat the eggs, and add to the pan with the spinach, stirring slowly. When eggs are almost cooked through, add the cream cheese and stir to combine. Heat croissant (if desired) and layer with sliced tomato, capsicum, and egg. Serve immediately.

Cooking Time

10 min