Ingredients (Serves 1)
1 tsp ghee or coconut oil
½ a garlic clove, minced
100g fresh spinach leaves
3 free range eggs
20ml unsweetened almond milk
1/2 tsp ground turmeric
A small pinch of sea salt and ground black pepper
½ tsp sunflower or pumpkin seeds
Nutrition
Per Serving: 274 Calories, 6g Carbs, 22g Protein, 18g Fat
Preparation
Heat the ghee/oil in a frying pan over a medium flame
Add the garlic and fry for 1 minute, stirring until fragrant
Add the spinach and 2 tbsps cold water and cook until wilted then transfer to a plate
Wipe the pan dry with kitchen paper then place back over the flame
Crack the eggs into the frying pan and add the milk
Stir well to break the yolks
Add the turmeric, salt and pepper
Stir well and cook for 3-4 minutes, or until the eggs are thoroughly cooked
Serve topped with the seeds
Enjoy on its own or serve with sourdough toast