Scrambled Eggs with Baby Spinach on Multigrain Toast


  1. In a bowl, whisk the eggs together with the cheese and milk, and set aside. On medium heat, lightly cook the baby spinach for 1 minute with 1 tablespoon of olive oil. Remove and place on a plate.
  2. Add the remaining olive oil and the egg mixture. Cook the mixture until the eggs are firm and moist, but not hard. Add the spinach. Serve over toasted bread.