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5:2 diet recipe: scrambled eggs with watercress and feta cheese

January 1st 2015 / Elizabeth Bennett Google+ Elizabeth Bennett / 4 comments


A hearty and delicious 5:2 friendly breakfast option from nutritionist Vicki Edgson

Packed full of healthy fats, B vitamins, minerals and protein, eggs are a great energy-boosting way to start any day. Quick and simple, this recipe is great for beginners and culinary experts alike. Eat it fresh from the stove coupled with some seriously tasty lemon-drizzled watercress.

Serves: 1


2 medium eggs (organic)

1 tbsp feta cheese, crumbled

1 tsp olive oil

large handful of rocket or watercress, washed thoroughly

pinch of cayenne pepper

pinch of salt

juice of ½ a lemon

Cooking instructions:

1. Whisk the eggs, cayenne pepper and salt in a bowl until well mixed.

2. Heat olive oil in a frying pan over a low heat, pour in the egg mix and scramble gently until formed but still 'wet'.

3. Take off the heat, add feta cheese and carry on mixing until feta starts to melt.

4. Serve with rocket or watercress and squeeze lemon juice over the greens.

MORE GLOSS: A 5:2 suitable dessert


Join the conversation

  • patricia
  • June 1st 2015

I agree that it's vital to post the Calorie Count on all 5-2 meals.
Otherwise how can anyone ensure they are combining breakfast
With another lunch or dinner to meet the 500 calorie limit per day !!
Essential for success of the whole diet -so basic!!!!

  • Sally
  • March 6th 2015

The eggs and the watercress look wonderful but can you use another cheese. I don't like feta cheese.

  • Clare
  • January 18th 2015

Your scrambled egg with feta cheese looks and sounds delicious. I am looking forward to trying it but, in common with all your other 5:2 receives I have read you do not mention the calorific content of the receipt. I think it would be helpful if you did.
Thank you

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