Five Minute Scrambled Eggs with Spinach and Chilli Flakes


  • 2 eggs
  • Salt and freshly ground black pepper
  • A little olive oil
  • 3 handfuls (approx. 50g) baby spinach leaves
  • 1 tablesp. mature cheddar cheese
  • Crushed chilli flakes

To Serve:

  • Wholemeal toast


Break the eggs into a small bowl, season with salt and black pepper and whisk to combine. 


Heat the oil in a non-stick frying pan. 


Add the spinach and stir until it wilts.  This will take about 2 minutes.


Add the eggs to the pan and stir to combine with the spinach and to allow the eggs to reach the bottom of the pan.  Allow to cook for a minute or two, stirring occasionally. 


When the eggs are just about set, remove the pan from the heat.  Stir through the cheese and sprinkle over some chilli flakes.


Serve with wholemeal toast.