Serves 2 | Cooking time 20 minutes | Skill: Easy


1 clove garlic, sliced

1 tsp cumin

1 tsp coconut oil

1/4 tsp nigella seeds

50g spinach

10g dill

6 eggs

Salad leaves

Left over beetroot leaves, if you have them


Pre-heat oven to 180 degree fan.

In a small frying pan (approximately 8inch in diameter), melt the coconut oil with the sliced garlic, Nigella seeds and ground cumin for 1 minute.

Beat the eggs in a bowl with a pinch of Himalayan salt before adding the raw spinach (and beetroot leaves if you have them).

Pour the egg mixture into the pan. Leave to cook for 1-2 minutes until the sides of the egg starts to harden.

Put the pan into the pre-heated oven for 15 minutes until cooked.

Please be careful when taking it out of the oven, the pan handle will be extremely hot.

Serve with salad leaves and chopped dill over the top.

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