Scrambled eggs with tomato and spinach

Ingredients

• 2 pcs Egg
• 240 ml Fresh spinach, washed and chopped
• 1 pcs Tomato, finely chopped
• 1 tsp Olive oil
• 10 g Salt and freshly ground black pepper to taste

Method

1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the diced tomato to the skillet and cook for until softened.
3. Add the chopped spinach to the skillet and cook until wilted.
4. In a bowl, beat the eggs with a pinch of salt and pepper.
5. Pour the beaten eggs over the spinach and tomato mixture in the skillet.
6. Gently stir the eggs with a spatula, scraping the bottom and sides of the skillet, until the eggs are cooked through but still moist.