I just love being able to squeeze in so many vegetables at breakfast time — it really sets you on the right track before the day has properly begun! I tend to scourer my fridge for the vegetables just teetering on the brink of life and then just chuck them in — I love that the basic recipe has only 2 ingredients (eggs and herbs/spices) and then you can experiment with your favourite veggies. With the upcoming UK’s Mother’s Day in mind, this dish may look impressive but it is actually super easy and quick to make, with minimal mess — great for if you’re entertaining at brunch. It is a high in protein and low carb meal providing almost a third of the recommended Vitamin A requirements. Serving suggestions — a green salad and some wholemeal seeded bread.
· 8 eggs
· 1 courgette
· 150g cherry tomatoes
· 1 cup spinach
· 2 tsp Spices of your choice (1 tsp dill & 1 tsp chive OR 1 tsp paprika & 1 tsp chilli flakes OR 1tsp basil and 1 tsp sage all work well here)
· Optional — grated goats cheese over the top at the end to serve
· Preheat the grill on high.
· Crack and beat the eggs in a bowl.
· Add the spinach.
· Season well with salt and pepper; and add the herbs and spices of your choice (see above for good combination options).
· Slice the courgettes into rounds and half the cherry tomatoes.
· Lightly fry the courgettes so they are just starting to brown. Set aside.
· Grease a large cast iron skillet and warm over a medium heat on the hob.
· Pour in the spinach-y egg mixture and decorate with the courgettes and tomatoes.
· Cook for 5 minutes, or until the eggs at bottom of the pan are hardening.
· Then transfer to the grill and cook for another 5 minutes or until thoroughly cooked through and starting to slightly brown on top — keep a close eye on it so it doesn’t burn!
· Optional (but highly recommended!) — Grate some goats cheese on top, cut into quarters and serve immediately.
Calories — 152
Fat — 10g
Carbohydrates — 2g
Protein — 13g
Fibre — 1g
Vitamin A — 29%
Iron — 12%