WHAT YOU’LL NEED
3 tomatoes, chopped
3 chestnut mushrooms, chopped
1 tsp coconut oil
2 eggs
2 handfuls spinach
40g feta cheese
chilli flakes, optional
salt and pepper to taste
METHOD
- Heat the coconut oil in a pan and throw in the tomatoes and mushrooms, allowing them to sautee on a medium-high heat for 3 minutes until soft and tender.
- Whisk the two eggs in a measuring jug and season with salt and pepper before pouring on top of the mushroom and tomato mix, using a wooden spoon to quickly stir to get that scramble going! Toss in the spinach and feta at the same time.
- Once the spinach has wilted, it’s ready to go. Serve up on a plate with chilli (if using) and season as you like. Dig in!