Scrambled eggs in green

An aromatic and refined variant of scrambled eggs, which is prepared in the blink of an eye, blending eggs, spinach and parsley. To be enjoyed on slices of toast with diced avocado. Ingredients Brunch / Breakfast For 4 people 40 g of parsley 250 g of spinach 6 eggs 1 tablespoon of semi-white flour 1 teaspoon of salt pepper from the pepper mill 1 avocado 4 slices of bread, 60 g each 2 tablespoons of butter 10 g of onion sprouts How to proceed Preparation: approx. 30 minutes Rinse the parsley well and let it drain. Heat a little water, add the spinach and let them dry. Pass them under cold water, drain and let them drain. Squeeze the spinach well and blend them with the parsley, eggs, flour and salt. Season with pepper. Halve the avocado and remove the stone. Remove the pulp from the peel and cut it into cubes. Toast the slices of bread in a pan, without adding fat, or in a toaster. Melt the butter in the pan. Pour in the eggs and let them set for approx. 3 minutes over medium heat, stir...