Scrambled Eggs with Rocket

Directions

1. Heat the coconut oil in a non-stick frying pan over a medium heat.

2. Add the spring onion and cook for 1 minute until softened.

3. Add the cherry tomatoes if you prefer them cooked and allow them to soften slightly.

4. Pour in the whisked eggs together with the parsley. Stir gently as the eggs begin to set.

5. Add the spinach and continue stirring until wilted and the eggs are cooked to your preferred consistency.

6. Arrange the rocket leaves on a serving plate and spoon the scrambled eggs over the top.

7. Season with salt and black pepper and add a few drops of Worcestershire sauce or Tabasco if desired.