Morning
Eggs with spinach and a little feta
One pan, seven minutes, and enough salt in the cheese to need none added.
VegetarianServes 15 minutes to prepare, 7 to cook
What goes in
- Eggs2
- Baby spinach2 handfuls
- Feta30 g
- Olive oil1 tbsp
- Black peppera few turns
What to do
- Warm the oil in a small frying pan over a medium heat.
- Add the spinach and turn it until it collapses, about a minute. Push it to the sides of the pan.
- Break the eggs into the clearing. Cook until the whites are set and the yolks are still loose, three to four minutes.
- Crumble the feta over and finish with the pepper. The cheese carries the salt.
Swaps
Substitutions that hold up. Some of them change who the dish suits, and those say so.
The eggs and the feta → firm tofu, crumbled in with a pinch of turmeric and cooked through
Makes it vegan.
Baby spinach → chard, or frozen spinach squeezed dry