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.

Serves 1

Ingredients

1 tsp olive oil

3 spring onions

2-3 good sized mushrooms

Handful baby plum tomatoes

3 eggs

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

Method

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.