Packed full of protein, and delicious iron-boosting green spinach, this eggs dish takes little time to make, tastes great and is good for you. It is the perfect start to the morning or as a quick and easy lunch or dinner.
2 free-range eggs
100 grams of fresh baby spinach leaves
10 black pitted olives
4 spring onions, finely chopped
1 tablespoon of olive oil
1 pinch of red chilli flakes (optional)
1 tablespoon of grated Parmesan cheese
1 tablespoon of water
Sea salt & cracked pepper
Gently fry spring onions in a fry pan on medium head until just softened. Add olives, spinach leaves and one tablespoon of water. Allow spinach to slightly wilt and then push the spinach mix to the sides of the pan.
Crack two eggs in the middle of the pan, and cook until the whites are cooked through (about 3-4 minutes). Note that the spinach will continue to wilt at the edges. Sprinkle with chilli flakes (optional).
Remove from heat and season with salt and pepper and top with Parmesan cheese. We love to serve these eggs on top of toasted bread, spread with homemade hummus. They are also great to serve in the middle of the table so everyone can help themselves. You can add additional eggs to the recipe, just make sure you use a decent sized frypan so they fit in. Enjoy!
Love eggs? Click here for our Scrambled Eggs with Thyme Flowers recipe and here for our Baked Eggs with Spinach, Chilli and Chives.
What a great breakfast, my husband would love it!
Looks absolutely delicious and just the type of breakfast I would enjoy. Thanks for visiting and following my blog. I’ll be looking forward to reading more of yours as well!