Jacket potato with scrambled egg and spinach

Serves 4

INGREDIENTS

• 4 large jacket potatoes (or equivalent), cooked 

For the filling:

• 25g vegetable fat spread
• 250g frozen spinach
• 5 large eggs, beaten

METHOD

1. Melt the fat spread in a pan, add the frozen spinach and cook until defrosted and softened. 
2. Add the beaten eggs and cook, stirring constantly, until the eggs and spinach are mixed and the egg is cooked.
3. Serve immediately on the cooked jacket potatoes.