A lovely vibrant, fresh breakfast or lunch dish simple to prepare and ideal for using up leftover veggies in the fridge. Eggs are incredibly nutritious and a great source of choline important for cognitive and cellular health. This recipe is taken from my Brain Boost Diet Book
Overview
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 2
- Heat the oil in a large frying pan over a medium heat. Add the spring onions, raw courgette and broccoli florets (if using leftover cooked vegetables add these a little later) and sauté for 5 minutes until the vegetables are softened. Add the cumin and chili flakes, lemon juice, leafy greens and if using leftover cooked vegetables add them at this point. Cook for 1-2 minutes until the greens have wilted. Stir in the pesto and season to taste.
- Create little dents in the mixture and crack in the eggs. Cover the pan with a lid and cook for 5-8 minutes until the eggs are set.
- To serve scatter over cheese and olives if wished.
Did You Know?
Eggs are one of the richest dietary sources of choline, a powerhouse nutrient essential for brain health, memory, and mood regulation. Despite its vital role, most people aren’t getting enough choline.
3 spring onions chopped
1 grated courgette (or use leftover cooked courgette)
100g broccoli florets (raw or cooked / leftover)
Large handful of baby spinach leaves or other leafy greens
½ tsp ground cumin
pinch of chilli flakes
Juice of ½ lemon
Sea salt and black pepper to taste
2tbsp pesto
3-4 eggs (according to appetite)
30g crumbled feta cheese, optional
30g chopped pitted olives, optional