- Wash the spinach in a colander under cold running water then cook in a small pan until well wilted. Squeeze out any excess water.
- Add a knob of butter to a small non-stick pan over a medium heat and sauté the pepper, spring onion and fresh chilli until soft. Add the whisked eggs to the pan and season with salt and pepper.
- Cook stirring from time to time until just set, then fold in the cooked spinach and feta. Top the toasted bagel with the scrambled eggs and vegetables and serve.
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Make breakfast a treat by cooking up a batch of Mexican scrambled eggs and sandwiching inside a fresh bagel
1 Plain New York Bakery Co Bagel, toasted 1 large handful spinach Small knob butter 40g red pepper, finely chopped 1 sliced spring onion Half tsp. finely chopped red chilli 2 eggs, beaten Salt and pepper 25g feta cubes
Time: 15 mins Serves: 1 Nutrition: n/a