Spicy spinach, egg and quinoa scramble

Ingredients

• 2 tsp olive oil
• 4 spring onions, trimmed and sliced
• 1 red chilli, deseeded and sliced
• 1 clove garlic, chopped
• 50g baby spinach leaves
• Salt and freshly ground black pepper
• 4 large British Lion eggs
• 1 (250g) sachet ready to eat red and white quinoa
• Chopped fresh coriander to serve

Method

1. Heat 1 tsp of the olive oil in a nonstick pan. Add the onions, chilli and garlic and sauce for 1 minute. Add the spinach leaves, season and then stir until the leaves are wilted. Transfer to a warm bowl.

2. Heat the remaining oil in the pan, add the eggs and cook over a medium heat, stirring until the eggs are scrambled to your liking.

3. Stir in the quinoa and spinach and heat, stirring until the mixture is piping hot. Serve straight away with a scattering of coriander if liked.

Our thanks to www.eggrecipes.co.uk for this recipe.