I did what I always do at the end of the week – chuck my leftover ingredients into a bowl and see what happens. This time, though, the results were delicious. I had no idea how feta cheese would work in an egg dish, but having had some left over from my Raspberry and Feta Toasts I had nothing to lose. Well, it turns out that it works. Well.
Normally dried fruit isn’t my thing, but the combination of apricots and feta is, in my opinion, nothing short of magical. Around 5 dried apricots counts as one serving of fruit (although on the sugary side) and the rest of the ingredients in this dish provide a good helping of protein. Using a low-fat ‘salad cheese’ or feta-style cheese makes this healthier, too. You can get this from the Co-op and other supermarkets.
Turkey, Apricot and Feta Scramble (serves 1)
2 free-range eggs
A small knob of veg spread
1 turkey fillet
4-5 dried apricots, diced
Around 1/4 of a pack of feta or low-fat alternative
Sprinkle of dried thyme
Salt and pepper
1. In a non-stick pan, melt the veg spread or cooking oil over a medium heat. If you are in a rush, slice the turkey into strips before frying until just cooked, but for succulent meat cook whole and slice afterwards. Set aside.
2. Beat the eggs with the seasoning and thyme and then add to the pan. As the egg starts to cook, scramble with a fork and add the apricots, turkey and feta cheese. Stir until all ingredients are incorporated and then serve as you wish – on toast, in a bagel, English muffin or enjoy on its own.
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