Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 2 large spring onions, finely sliced
- 100grams spinach
- 100grams kale, destalked and chopped
- 250grams peas, frozen
- 2teaspoons cumin
- 2 cloves garlic, peeled and minced
- 1 bunch coriander, chopped
- 1 bunch mint, chopped
- 8 large eggs
- 1/2 medium lemon, juiced and zested
Nutrition per serving
1360kJ / 325Cal
1360 Kilojoules or 325 Calories
16% of daily energy intake*
Protein
18.0grams
Fat
19.8grams
Carbs
17.2grams
Sugars
9.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A vibrant green veggie packed twist on the classic baked egg dish.
Method
Step 1 of 3
Heat the oil in a large frying pan on medium high, add the spring onions, spinach, kale and peas and fry for 3-4 minutes to soften. Add the garlic, most of the chopped herbs, lemon zest and cumin and cook for 2 minutes.
Step 2 of 3
Make gaps in the green mix and crack 2 eggs into each. Cover with the lid and cook for 8-10 minutes.
Step 3 of 3
Scatter the remaining herbs on top, add a squeeze of lemon and serve.
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