4 large free-range eggs
75ml2½fl oz lactose free cream
sunflower oil spray
1 large red pepper, seeds removed, finely chopped
1½ tsp Cajun spice mix
50g/1¾oz spinach leaves
sea salt and freshly ground black pepper
Serves - 2
Beat together the eggs, lactose free cream, salt and pepper.
Add six sprays of oil to a large non-stick frying pan over a medium heat.
Add the red pepper and cook for 3–4 minutes, or until slightly softened.
Sprinkle over the Cajun spice mix, a pinch of salt and the spinach.
Cook, stirring, for 1 minute or until the spinach has wilted.
Add another 6 sprays of oil to the pan. Pour in the egg mixture and let it set for a few seconds, then gently stir until scrambled and just cooked.
You want them soft and silky, so be careful not to overcook. Spoon onto warmed plates and serve with gluten free toast.
Recipe adapted from: Good Food