- 2 large eggs
- 1/2 cup baby spinach
- 1 bunch flat leaf parsley, torn
- 2 tablespoons reduced fat feta, crumbled
- 2 tablespoons pine nuts, raw or toasted
- Wholegrain bread, for serving
- Pepper to taste
- Olive oil spray
| - In a medium bowl, beat the eggs with a pinch of pepper
- Heat a non-stick pan over medium heat, spray with olive oil and add the eggs
- Cook, stirring and tilting the pan until just set, about 2 to 3 minutes
- Sprinkle with the spinach, parsley, pine nuts and feta; fold the eggs over the filling
- Transfer to a plate and serve with the wholegrain bread
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