Green Eggs Express

This is what I make for breakfast, lunch or even dinner when I have: (i) no time; (ii) no energy; or (iii) all of the above. It's quick, nourishing and only involves one pan (because I loathe doing dishes).

I always keep a bag of organic frozen chopped spinach in my freezer for quick meals such as this. You could also add in some frozen peas or other greens if you have them. I love to stir through a bit of hulled tahini because I love the earthy flavour that it provides. But if you're not a fan, just drizzle over some nice olive oil instead.

i n g r e d i e n t s

  • 2 large handfuls of frozen chopped spinach
  • 2 free-range eggs
  • tahini
  • sea salt
  • fresh parsley

p r e p a r a t i o n

  1. Heat a frypan over a medium heat. Throw in the frozen spinach and stir around until defrosted and warmed through. Crack the eggs into the pan and scramble into the spinach until cooked through.
  2. Remove the pan from the heat, season with sea salt, stir through a big dollop of tahini (or drizzle over some olive oil) and top with fresh parsley. 
  3. Eat from the pan (or use a plate if you're feeling fancy).

Serves 1.