Scrambled Eggs with Pesto and Avocado

Method

1. Whisk the eggs and milk together in a medium size bowl, season with salt and pepper. Heat a medium size frying pan over a medium heat and add 1/2 olive oil spray.
2. Add the baby spinach leaves, cook stirring, until just wilted. Remove from pan.
3. Return pan to a medium heat, add a little more oil. Add egg mixture and using a wooden spoon, stir and bring the egg mixture on the edge of the pan to the centre. Continue until the eggs are almost set, add the pesto and baby spinach, and stir until just combined. Season to taste with sea salt and freshly ground black pepper. Serve immediately with gluten free bread toasted, chopped avocado and an extra dollop of pesto if desired.