Scrambled Eggs with Spinach and Tomatoes
Rinse and quarter the tomatoes, remove the seeds and cut the flesh into small cubes.
Melt the butter in a frying pan.
Beat the eggs, stir in the tomatoes and spinach and pour everything into the pan. Leave to thicken over medium heat, stirring repeatedly and season with salt and pepper.
Transfer the scrambled eggs to plates and serve garnished with parsley and with a portion of toast.