- 1 T extra virgin olive oil
- 4 free-range eggs
- 2 T rice vinegar
- Sea salt and freshly ground black pepper, to taste
- 100 g baby spinach, washed
- 2 spring onions, sliced
- 4 tomatoes, quartered
- 2 red chillies, finely chopped
Heat the olive oil in a large frying pan over a medium heat.
Whisk the eggs and rice vinegar in a large mixing bowl and season to taste.
Pour the egg mixture into the pan and cook until the eggs are almost set. Cut the set egg mixture into large slices, then remove from the heat.
Heat the remaining olive oil in a separate pan and fry the spinach, spring onion, tomatoes and chilli for 5 minutes.
Arrange the egg and vegetables on a serving platter and season to taste if necessary.
Chef's note: I love the tang of the rice vinegar, which replaces the milk in this recipe. Add a squeeze of sriracha for a fiery & tangy - yet slightly sweet - kick.