Green breakfast eggs
- 1 cup baby peas
- 4 asparagus spears, chopped
- 4 organic eggs
- Olive oil
- 2 cups baby spinach
- ½ avocado
- Sea salt and freshly ground black pepper
In a saucepan, boil the peas and asparagus for 3 minutes, until tender, then remove from the water and set aside.
In a medium-size bowl, beat the eggs until they’re light and fluffy. Add a little oil to a frying pan and heat over medium-high heat. Once the pan is hot, add the eggs and stir continuously until they’re 80 per cent cooked.
Add the spinach, peas and asparagus to the pan, stirring until the spinach wilts and the eggs are fully cooked. Season and serve with a side of avocado.