1 tbsp rapeseed oil, plus 1 tsp
3 tomatoes, halved
4 large eggs
4 tbsp lactose free cream
⅓ small pack basil, chopped
175g baby spinach, dried well (if it needs washing)
Heat 1 tsp oil in a large non-stick frying pan, add the tomatoes and cook, cut-side down, over a medium heat.
While they are cooking, beat the eggs in a jug with the lactose free cream, 2 tbsp water, plenty of black pepper and the basil.
Transfer the tomatoes to serving plates. Add the spinach to the pan and wilt, stirring a few times while you cook the eggs.
Heat the rest of the oil in a non-stick pan over a medium heat, pour in the egg mixture and stir every now and then until scrambled and just set.
Spoon the spinach onto the plates and top with the scrambled eggs.
Recipe adapted from: Good Food