Spinach with eggs and feta

You need

• 4 medium eggs
• 3 tbsp extra virgin olive oil
• 30 g onion, thinly sliced
• 55 g baby spinach or tender spinach leaves, no stems
• 2 1/2 tbsp parsley, finely chopped
• 1/2 tsp dill, finely chopped
• 45 g feta (Greek white cheese), very finely crumbled
• 1/4 tsp dried oregano
• 4 tbsp water

Contains: eggs, milk (feta).

Method

1. Break the eggs into a small bowl and beat them hard for 1 minute. Add the 4 tbsp water and beat again, only briefly. Stir in the herbs and the feta and leave the bowl to one side.
2. Heat the oil in a non-stick pan over medium-high heat. Put in the onion and cook it for 1 to 2 minutes, until it takes a little colour but is still not soft. Turn the heat down to medium.
3. Add the spinach and stir until it softens and shrinks down. Do not cook it all the way through.
4. Turn the heat to low and pour in the eggs. Leave them alone for 30 seconds so they start to set.
5. Cook them 2 1/2 to 3 1/2 minutes more. With a silicone spatula, fold the cooked part from the bottom up over the top. Stir as little as you can, so the eggs stay fluffy.
6. Take the pan off the heat and leave the eggs in it for 1 minute to finish. Do not stir them now.
7. Serve with Kalamata olives and tomatoes.