This is one of my quick and easy breakfasts, which would also be a delicious lunch, served with some extra salad. Of course there are a million and one variations on delicious meal, however this is what I commonly have in my fridge. Variations include, capsicum, zucchini, mushrooms, tomato. Get as creative as you can!
Ingredients:
- 2-3 organic eggs
- 1 TBSP extra virgin olive oil
- Handful of fresh spinach leaves
- Kalamata olives, sliced
- 1/3 cup roast pumpkin
- Feta or goat’s cheese to crumble
- Salt and pepper to taste
Method:
- Beat eggs and salt + pepper until blended
- Heat extra virgin olive oil in a small pan over medium heat
- Pour in egg mixture
- Once the mixture begins cooking, add chopped spinach leaves, roast pumpkin and olives
- Crumble feta on top
- Ensure egg is cooked through, covering pan with a lid if needed
- Serve and enjoy!
Substitutions/Additions:
- For a dairy free option, leave out feta/goat’s cheese
- You could use haloumi instead of feta
- Add cherry tomatoes on top
- For extra flavour you could fry up some onions before adding in the egg mix to the pan