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Green eggs

Prep and cooking time: 15mins

Complex carb portions, per serving: 0

Ingredients

Serves: 2

1 tbsp butter

½ tbsp extra virgin olive oil

1 small onion, diced

2 garlic cloves, minced

100g kale

100g spinach, roughly chopped

1 heaped tbsp pesto

1 tbsp za’atar spice

½ small lemon, juiced

4 eggs

30g feta

1 large handful basil, finely chopped

1 tbsp toasted pinenuts (optional)

Method

  1. Preheat the oven to grill.

  2. Heat the butter and oil in a medium-sized, ovenproof frying pan.

  3. Fry the onion and garlic for 1min, or until golden and softened.

  4. Add the kale and spinach, and stir until wilted (roughly 3-5mins).

  5. Add the pesto, za’atar, and lemon juice, season with pepper.

  6. Make holes in the vegetable mixture to fill with the eggs. Crack the eggs into the holes and season the eggs lightly with salt.

  7. Sprinkle feta over the entire frying pan and pop under the grill for 5-8mins, or until the whites of the eggs are completely white.

  8. Top with fresh basil and toasted pinenuts.