A tasty new way to enjoy a classic.
Preheat the oven to 190C.
Bring a saucepan of water to the boil. Add the broccoli and blanch for 3–5 minutes, or until tender–crisp. Drain and set aside.
Heat the olive oil in an ovenproof frying pan over medium heat, then cook the spring onion for a few minutes, until softened.
Add the broccoli, spinach and kale and saute for about 3 minutes, or until softened. Stir in the cumin, turmeric, lemon zest and lemon juice.
Pour the eggs over, sprinkle with the parmesan and transfer the pan to the oven. Bake for 30 minutes, or until the eggs are set and golden.
Carefully remove the pan from the oven — the handle will be hot! Dress with an extra drizzle of olive oil and a sprinkling of sea salt and serve.
Exclusive recipe by Lee Holmes from Supercharged Food.
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