Riverford Wicked Leeks
Spinach scramble recipe image

Print Spinach scramble

This quick and easy vegetarian scramble is equally good for breakfast, brunch or lunch. It you need more to sustain you, make it a full meal by stuffing it in a pitta and having a salad on the side.


  • 450g spinach, stems removed
  • 8 eggs
  • 125g Cheddar cheese, grated
  • 40g butter
  • 1 onion, finely diced
  • A little fresh rosemary, chopped
  • 350g tomatoes, roughly chopped


  1. Place spinach in a saucepan of boiling water for 2 minutes, refresh, drain and squeeze the moisture out. Chop finely.
  2. Beat the eggs and cheese. Melt butter, add onion, rosemary and cook until golden.
  3. Add spinach, egg and cheese mixture and the tomatoes, stir until eggs set.
want to cook with fresh ingredients? try one of our award winning veg boxes