Eggs Florentine

The is a brunch classic that can also be served for supper! You can switch up the spinach to baby kale.

INGREDIENTS

• 1 tablespoon vegetable oil
• 6 eggs
• 2 cups baby spinach, rinsed
• 1 cup shredded cheese

PREPARATION

• In a medium bowl, crack and mix the eggs.
• Heat the oil in a non-stick frying pan.
• Add the eggs and the spinach.
• Stir gently until almost cooked.