Green eggs with blistered tomatoes

Instructions

1. Lightly spray a small non-stick frying pan with oil and heat over medium heat. Cook tomatoes, stirring occasionally, for 5 minutes or until skins start to split. Transfer to plate. Cover to keep warm.
2. Cook spinach in same pan, stirring, for 1–2 minutes or until just wilted. Transfer to plate. Cover to keep warm.
3. Meanwhile, whisk eggs until combined. Lightly spray same pan with oil and heat over medium-low heat. Pour egg mixture into pan and gently stir for 2–3 minutes or until just set. Fold pesto and spinach into eggs. Serve with tomatoes and extra spinach.