Greek Eggs

Combine eggs, oregano and milk in a small bowl. Season with salt & pepper.

Heat a oil in a non-stick pan over medium heat and cook tomatoes until starting to soften. Add spinach and continue to cook for a couple of minutes.

Add egg mixture to the pan and stir carefully by pushing the setting egg mixture into center of the pan and allowing the wet mix to flow around the pan.

Serve sprinkled with crumbled feta and mint leaves.

Energy 1409.98 kJ

Calories 336.77 cal

Protein 20.98g

Fibre 3.73g

Fat 24.71g

Sat. Fat 10.51g

Carbs 5.78g

Sugar