You can serve this vibrant, fresh-tasting breakfast dish as a speedy lunch option too, as it takes just minutes to make and is sustaining. It’s also a delicious way to use up leftover veggies.
SERVES 2
- 1 tbsp coconut oil or olive oil
- 3 spring onions, chopped
- 1 grated courgette
- 100g broccoli florets
- Half tsp ground cumin
- Pinch of dried chilli or hot pepper flakes
- Juice of half a lemon
- Large handful of baby spinach leaves or other leafy greens
- 2 tbsp pesto
- 2–4 eggs (according to appetite)
- 30g feta cheese, crumbled
- 30g pitted olives, chopped
- Sea salt and ground black pepper
- Heat the oil in a large frying pan over a medium heat. Add the spring onions, courgette and broccoli florets (if using leftover cooked vegetables, add these a little later).
- Cook for 5 mins or until the vegetables are softened. Add the cumin, dried chilli or hot pepper flakes, lemon juice, spinach and leftover cooked vegetables, if using. Cook for 1–2 mins until the greens have wilted.
- Stir in the pesto and season with salt and pepper.
- Create little dents in the mixture and crack in the eggs. Cover the pan with a lid and cook for 5 mins or until the eggs are set. Scatter over the cheese and olives, and serve.
The Brain Boost Diet Plan: 4 weeks to optimise your mood, memory and brain health for life by Christine Bailey, published by Nourish Books