• Into a non-stick frying pan over a low heat melt the butter.
• Add spinach, season with sea salt and cracked pepper and cook until just wilted.
• Whisk the eggs and lemon zest, then add the mixture to the pan.
• Increase the heat to medium.
• Cook, lifting and folding the eggs until thickened and no visible liquid egg remains; do not stir constantly.

Serving

Serve over a toasted slice of sourdough, seasoned and sprinkled with fresh parsley.