- 1 tablespoon butter
- 100 grams baby spinach
- 6 eggs
- 1 teaspoon lemon zest
- Into a non-stick frying pan over a low heat melt the butter.
- Add spinach, season with sea salt and cracked pepper and cook until just wilted.
- Whisk the eggs and lemon zest, then add the mixture to the pan.
- Increase the heat to medium.
- Cook, lifting and folding the eggs until thickened and no visible liquid egg remains; do not stir constantly.