Eggs with spinach and feta

This is a simple, easy way to jazz up your Saturday or Sunday scrambled eggs. But it can also be a nice easy dinner or snack.

This is one healthy portion – just double or triple for more servings.

Ingredients

-One egg
-Three tablespoons of milk
-Two cubes of frozen spinach
-One piece of feta the size of about two fingers, chopped
-Butter or margarine
-Toast or an English muffin to serve
-Salt & pepper

Method

-Put the spinach cubes in a bowl and zap gently in the microwave to defrost. Drain out any water.
-Mix the egg with the milk but don’t overdo it – keep a slightly marbled colouring.
-Put a knob of butter in a frying pan and pour in the egg mixture.
-When it is just set, but not completely cooked, add the spinach and mix to combine, gently. The reason we set the egg before adding the spinach is so the egg doesn’t take on hideous green colouring and look like something invented by Dr Seuss.
-After that has heated through, add the feta, mix again to combine, without  being too rough and continue cooking until feta is slightly melted through. Season with salt and pepper.
-Serve on a buttered piece of toast or an English muffin.

(Also, please note in the photo the plumes of steam coming off the version I made this morning. If that doesn’t get your tastebuds moving, I don’t know what will.)