Defrost the spinach. I pop in in a sieve and pour boiling water from the kettle over. Stand for a minute or so then drain, squeezing dry by pushing it into the sieve with a spoon.

Heat a small frying pan on a medium high heat. Add butter or olive oil. Then add the drained spinach, eggs (crack them directly into the pot), pinch salt and 2 tablespoons water.

Cook, stirring almost constantly (it's ok to take little breaks) until egg starts to set and the mixture comes together like a green thick custard.

Dump into a bowl and enjoy straight up (or with one of the suggestions below).