Scrambled eggs with spinach and Parmesan on rice cakes

Ingredients

For 1 serving

• Eggs2
• Spinach60 g
• Parmigiano Reggiano10 g
• Extra virgin olive oil1 teaspoon
• Rice cakes2
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs

Method

1. Wash and drain the spinach well; beat the eggs in a bowl with the grated Parmesan, a pinch of salt and black pepper.
2. Heat the oil in a pan over medium heat and toss the spinach for 1–2 minutes, until wilted.
3. Turn the heat to low, pour in the eggs and stir gently with a spatula for 2–3 minutes, until set but still creamy.
4. Take them off the heat at once, as the pan keeps cooking them, and serve on the rice cakes.