2 medium eggs
50ml semi skimmed milk
½ red chilli, finely chopped
2 slices wholemeal bread (120g)
1 tbsp basil pesto (25g)
1 Place the spinach in a bowl, cover with clingfilm and microwave for 2 minutes on high until just wilted.
2 Meanwhile, beat the eggs with milk, chilli and seasoning. Pour into a small pan and cook, stirring for 1-2 minutes until scrambled.
3 Toast the bread and spread with the pesto, top with the spinach and spoon over the scrambled eggs and serve.
Try other flavours of pesto instead of basil. Add some cooked prawns to the scrambled egg for an extra treat.
Recipe courtesy of Discover Great Veg