Scrambled eggs with spinach and sun-dried tomatoes

Ingredients

• 4 large eggs
• 50 g fresh spinach
• 10 g sun-dried tomatoes + to garnish
• 2 tablespoons (30ml) milk
• Salt and pepper, to taste
• 1 tablespoon (15g) butter

Instructions

1. Crack the eggs into a mixing bowl and beat them together with a fork. Add the milk, salt, and pepper, and beat until well combined.
2. Wash and chop the spinach.
3. Roughly chop the sun-dried tomatoes.
4. In a large non-stick pan, melt the butter over medium heat.
5. Add the chopped spinach to the pan and cook until wilted, about 2-3 minutes.
6. Add the chopped sun-dried tomatoes to the pan and stir to combine with the spinach.
7. Pour the beaten eggs into the pan and let them cook for about 30 seconds, then use a spatula to gently scramble the eggs until they are just set, about 2-3 minutes.
8. Garnish with some extra sun-dried tomatoes, salt and pepper, if desired. Serve with bread.

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