Recipe by: 4ingredients.com.au
Makes: 4 serves
Time: 10 minutes
- 1 tablespoon butter
- 100 grams baby spinach
- 6 eggs
- 1 teaspoon lemon zest
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.
Serve over a toasted slice of sourdough, seasoned and sprinkled with fresh parsley.