This is a great way to use up ham leftover from Christmas.
It makes a tasty breakfast, too.
Serves 4
6 eggs
1 tomato, chopped
½ cup crumbled feta cheese
1 cup shredded or chopped ham
Black pepper
1 tbsp olive oil
4 spring onions, chopped
1 big handful baby spinach leaves
¼ cup Lucky Slivered Almonds
1.
Beat the eggs lightly with a fork in a bowl. Add the tomato, crumbled feta, shredded ham and a good grinding of black pepper. Set aside.
2.
Heat the olive oil in a non-stick frying pan approximately 25cm wide. Fry the spring onions over a gentle heat for 3 minutes, stirring occasionally. Wash the spinach leaves, drain then add to frying pan. Use tongs to turn the leaves over until just wilted but still bright green.
3.
Pour the egg mixture into the frying pan, reduce the heat to low, gently stir and cook, untouched, for 12 minutes. Meanwhile, preheat the grill to medium.
4.
Scatter the almonds over the top (it should still be little runny) and place the frying pan under the grill until just set and the almonds are golden. Serve in slices either warm or at room temperature.
