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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A super-filling, nutritious, vegetarian supper dish Ingredients:
100 g baby potatoes |
1 tsp olive oil |
3 spring onions |
1/2 courgette |
2 cups spinach leaves |
2 eggs |
1 small tomato, chopped |
Directions:
1. Preheat the grill
2. Heat the oil in a small non-stick frying pan and cook the onion, sliced potatoes and ccourgette until coloured and softened
3. Add the leaf spinach (you may have to cram this in a bit), pop on a lid and cook for 2 minutes until it wilts
4. Season the eggs, beat lightly and pour over the top stirring gently into the spinach and vegetables.
5. Cook until the eggs have set, tilting the pan to distribute the runny egg evenly
6. Place the whole pan under a hot grill and cook until the top is bubbling and risen - about 5 mins.
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