Scrambled eggs with spinach and mushrooms

Ingredients (2 portions)

• 2 non-UPF rolls, slices of bread, or flatbreads
• 3 eggs
• 2 tbsps milk
• 1 tbsp olive oil or rapeseed oil
• 4 mushrooms
• 125g frozen spinach
• 1 tbsp cream cheese 
• Sprinkle of nutmeg
• Black pepper

Method

1. Beat the eggs and milk in a small bowl. 

2. Slice the mushrooms. Heat the oil in the frying pan and fry the mushrooms for 3-4 minutes, until nicely browned.

3. Meanwhile, place the spinach in the microwave for 3-4 minutes and put the bread in the toaster if using.

4. When the mushrooms are ready, add the egg mixture, and leave for a minute, then stir until set and no runny egg remains.

5. Mix the cream cheese and nutmeg into the hot spinach.

6. Take two warm plates, put a roll, or a slice of toast, or flatbread on each, and spread the spinach mixture on top followed by the egg and mushroom and some black pepper.