Scrambled egg & feta hash

Scrambled egg & feta hash


2 tbsp coconut oil
90g cherry tomatoes, halved
4 spring onions, chopped
60g feta, cut into small cubes
3 eggs, beaten
1 tsp snipped chives
110g spinach


Heat the oil in a non-stick pan on a low-medium heat. Add the tomatoes and spring onions, and cook gently for 3-4 mins until softened. Add the feta and cook for 1 min to warm through, then pour in the eggs and chives. Season with pepper and keep stirring to scramble the eggs. Put a handful of the spinach on a plate and top with the eggs. Serve the rest of the spinach on the side.

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