1. Spray a frypan with oil and heat.
2. Throw in a handful of baby spinach leaves. Put the pan lid on to help the leaves wilt faster.
3. Arrange the leaves into a circle.
4. Pour over a lightly salted beaten egg.
5. Have an egg flip handy to push any escaping egg back into the wilted leaves.
6. Flip the 'omelette' after a couple of minutes to cook the other side.
Done! Enjoy with some sliced raw tomato and cucumber.
I like to use lots of pots though, so I've enjoyed this dish with some home-made baked beans too!
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