Goats Cheese Scrambled Eggs With Spinach Pesto Salad

Lunch

Serves: 2

Ingredients:

• 2 cups (60g) chopped spinach

• 1/4 cup (30g) sun-dried tomatoes, drained

• 2 tbsp. pesto

• 1 tbsp. sunflower seeds (or pumpkin)

• 4 eggs

• 2 egg white

• 1 oz. (30g) goat’s cheese

• salt and pepper to taste

Instructions:

1. Chop the spinach into small pieces. Drain and finely chop the tomatoes. Mix the spinach, tomatoes, seeds, and pesto in a large bowl. Set aside.

2. Preheat a non-stick pan on medium-low heat. Whisk the eggs in a small bowl, season with salt and pepper, and gently pour onto the pan. Let them cook for 1-2 minutes and gently drag a wooden spoon across the eggs picking up the cooked bits. Repeat this until the eggs are almost done (they should still be slightly wet).

3. Now add in the cheese and stir until the cheese has melted. Serve with the spinach pesto salad.