This amazing breakfast fills me with energy for the day ahead. It’s full of good fats to really put a spring in your step – nothing else is required, except maybe a Bulletproof Coffee!
1 tsp Lucy Bee coconut oil
½ chilli, finely chopped
2 spring onions, finely chopped
2 or 3 medium eggs, beaten
2 large handfuls of spinach, washed
20g feta, crumbled
TO SERVE
½ avocado, chopped
Squeeze of lime juice, to taste
SERVES 1
Melt the coconut oil in a non-stick saucepan over a medium heat and add the chilli and spring onions. Gently sauté until softened.
Add the beaten eggs to the pan, then throw in the spinach. Stir until it resembles scrambled egg. Stir in the feta, then spoon onto a plate and serve with the avocado and a squeeze of lime.