It’s taken me years to truly appreciate the amazing simplicity and versatility of the humble egg – but they now play a huge role in my weekly meal repertoire.
This simple one pan scramble is a great low-carb breakfast, brunch or lunch, it takes just minutes to make and incorporates loads of healthy ingredients packed full of flavour.
1 tsp olive oil
3 spring onions
2-3 good sized mushrooms
Handful baby plum tomatoes
A few black pitted olives
20g chopped feta
A few springs of chopped fresh parsley
Handful of baby spinach
Half an avocado and some crushed chilli flakes to serve
Heat the olive oil in a non stick frying pan, chop all the vegetables, add them to the pan and gently stir fry for a few minutes. Beat the eggs in a small bowl and season well with salt and pepper. Add them to the pan and mix gently for a couple of minutes until the egg is just cooked. Throw in the olives, feta and parsley.
Put the baby spinach onto a plate, then tip the scramble on. Top the eggs with some sliced avocado and a few chilli flakes, and enjoy.