Great as a light lunch or breakfast option.
Preparation time: 15 minutes Cooking time: 12 minutes 

Serves 2
• 1 tbsp olive oil
• 2 spring onions, chopped
• 1 grated courgette/zucchini (or use leftover cooked courgette)
• 100g/31⁄2oz/2 cups broccoli florets (either raw or leftover cooked)
• 1⁄2 tsp ground cumin
• a pinch of dried chilli/hot pepper flakes
• juice of 1⁄2 lemon
• 1 large handful of baby spinach leaves or other leafy greens
• 2 tbsp dairy free or regular pesto
• 2–4 eggs (according to appetite)
• 1-2 tbsp coconut yogurt or vegan feta cheese
• 30g/1oz/1/3 cup pitted olives (optional), chopped
• sea salt and ground black pepper

1. Heat the oil in a large frying pan over a medium heat. Add the spring onions/ scallions, raw courgette/zucchini and broccoli florets. (If using leftover cooked vegetables, add these a little later.)
2. Cook for 5 minutes or until the vegetables are softened. Add the cumin and dried chilli/hot pepper flakes, lemon juice, spinach and leftover cooked vegetables, if using. Cook for 1–2 minutes until the greens have wilted.
3. Stir in the pesto and season with salt and pepper.
4. Create little dents in the mixture and crack in the eggs. Cover the pan with a lid and cook for 5 minutes or until the eggs are set.
5. Scatter over the feta cheese or yogurt and olives, if you like, and serve.