Green Eggs

30g frozen spinach (roughly 2 cubes) defrosted

​2 eggs

1 tablespoon low-fat milk

Salt and Pepper to taste

Extra Virgin Olive oil for cooking

2 slices toast

Parsley to garnish (optional)

1. Crack the eggs into a bowl and add the milk along with the salt and pepper and beat with a fork. Then set aside

2. In a small pot heat up the defrosted kale (or spinach), then on low heat add the egg mixture

3. Stir until the eggs are cooked

4. Serve with toast and fresh parsley on top