This is so unbelievably quick to make, whether for breakfast, lunch or a speedy supper.
Eggs are a powerhouse of nutrition, containing over a dozen vitamins and minerals and packed with protein. They are convenient, flexible and easy to prepare. And as an added bonus, they taste great.
Any veg can be substituted, though cooking times will need to be adjusted for more fibrous or dense veg that requires longer cooking. To minimise on washing up knives and chopping boards I often just snip all my spring onions and coriander with a pair of kitchen scissors, straight into the pan.
Easy Green Eggs
Serves 1
Ingredients:
2 eggs
1 large handful of baby spinach, washed and dried
1 bunch of coriander, washed and dried
1 spring onion
salt and pepper
1 tsp coconut oil
Instructions:
1. Heat the coconut oil in a frying pan over medium heat.
2. When pan is hot snip the spring onions into the pan and fry for a couple of minutes.
3. Add the spinach, stir frying for another minute or so until the leaves begin to show signs of wilting (do not overcook).
4. Add the coriander and stir briefly before breaking the eggs into the pan (if preferred, eggs can be beaten in advance in a bowl before pouring in).
5. Quickly yet gently stir the eggs into the greens as if scrambling, to ensure even cooking.
6. Season to taste with salt and pepper.
7. Serve immediately.
Here I have served it with sliced avocado and some chilli roast fennel for a quick and filling lunch.
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| Easy Green Eggs with Avocado and Kimchi, sprinkled with Sesame Seeds |
Any veg can be substituted, though cooking times will need to be adjusted for more fibrous or dense veg that requires longer cooking. To minimise on washing up knives and chopping boards I often just snip all my spring onions and coriander with a pair of kitchen scissors, straight into the pan.
Easy Green Eggs
Serves 1
Ingredients:
2 eggs
1 large handful of baby spinach, washed and dried
1 bunch of coriander, washed and dried
1 spring onion
salt and pepper
1 tsp coconut oil
Instructions:
1. Heat the coconut oil in a frying pan over medium heat.
2. When pan is hot snip the spring onions into the pan and fry for a couple of minutes.
3. Add the spinach, stir frying for another minute or so until the leaves begin to show signs of wilting (do not overcook).
4. Add the coriander and stir briefly before breaking the eggs into the pan (if preferred, eggs can be beaten in advance in a bowl before pouring in).
5. Quickly yet gently stir the eggs into the greens as if scrambling, to ensure even cooking.
6. Season to taste with salt and pepper.
7. Serve immediately.
Here I have served it with sliced avocado and some chilli roast fennel for a quick and filling lunch.
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