450grof green vegetableswe used courgette, sugarsnaps, asparagus and fennel Sliced thinly or in cubes
1/2tspof cumin
1/2tspchili flakesor tabasco if you don't have flakes
2handfuls of green leafy greenswe used kale and spinach, but you can add parsley, basil, fennel front, beetroot leaves etc.
sea salt and fresh black pepper
2-3eggs
3tbspof pesto
4tbspof cheeseany cheese you like
Instructions
Melt the butter in a frying pan and add the spring onions, green vegetables and the cumin. Saute for 5-7 minutes. Add the chili flakes and the leafy greens and let them wilt for a bit. Season with salt and peper and stir the pesto through it.
Create two or three divots in your mixture and crack the eggs in. Reduce the heat to low, sprinkle the cheese on and put a lid on and cook for about 5 minutes or until the eggs are cooked.