- 2 tsp olive oil
- 180g bag baby spinach
- 15g butter
- 1 red pepper, de-seeded and chopped
- 3 sun-dried tomatoes, chopped
- 6 lightly beaten free-range mixed weight eggs
- Parmesan, to serve
Heat 1 tsp olive oil in a non-stick frying pan, add spinach and cook until it wilts. Put in a colander and press to remove excess water. Chop roughly.
Melt butter in the pan with olive oil and cook the red pepper for 3-4 minutes. Add sun-dried tomatoes, the spinach and eggs.
Season to taste and cook over a very low heat for 15 minutes, without stirring. The egg should be almost set, but moist on top. Put under a pre-heated grill to set the top.
Sprinkle on grated Parmesan to serve.