Feta Scrambled Eggs with Pesto Spinach
Ingredients
40g spinach, baby leaves
3 pieces sundried tomatoes
1 tablespoon sunflower seeds
1 teaspoon pesto, green
2 eggs
Sprinkle black pepper
1 teaspoon butter, unsalted
30g feta cheese
Instructions:
Chop the spinach into small pieces. Drain and finely chop the tomatoes. Mix the spinach, tomatoes, seeds, and pesto in a large bowl. Set aside and serve cold. Or alternatively fry in a pan for a few mins if you want to serve warm.
Preheat a non-stick pan on medium-low heat. Whisk the eggs in a small bowl, season with pepper and gently pour onto the pan. Add a little butter into the mixture. Let them cook for 1-2 minutes and gently drag a wooden spoon across the eggs picking up the cooked bits. Repeat this until the eggs are almost done (they should still be slightly wet).
Now add in the cheese and stir until the cheese has melted. Serve with the spinachPesto.
