- 2 free range egg(s)
- 1 tablespoon(s) milk
- 2 tablespoon(s) dill (fresh) chopped
- 2 tablespoon(s) parsley (fresh) leaves picked, chopped
- 2 teaspoon(s) olive oil (extra virgin)
- 1 cup(s) baby spinach
- 1/2 cup(s) green peas (frozen)
- 2 tablespoon(s) avocado
- 25 g goat's cheese crumbled
- salt & pepper to taste
In a small bowl, whisk together eggs, milk, dill, parsley and a crunch each of sea salt and freshly ground black pepper. Set aside.
Add half the oil to a medium-sized frying pan over a medium-high heat. Add in the spinach leaves and frozen peas and sauté for 2 minutes, until wilted and heated through. Place on a plate for serving while you cook the eggs.
To the same pan, add in remaining oil and heat over a medium-high heat. Once the oil is hot, pour egg mixture into the pan. As egg starts to set around edges of the pan move it around with a spatula, make sure to cook eggs all the way through, about 3 minutes.
Place the eggs next to the sautéed greens and serve with avocado and crumbled goat's cheese.