A tasty new way to enjoy a classic.


  • 1 head of broccoli, chopped into florets

  • 2 tbsp extra virgin olive oil, plus extra to serve

  • 3 spring onions, chopped

  • 1 cup baby English spinach leaves

  • 3 kale leaves, centre spines and stems removed, then chopped

  • 1/2 tsp ground cumin

  • 1/2 tsp turmeric 

  • 1 tsp grated lemon zest

  • 1 tsp lemon juice

  • 12 free-range eggs, whisked 

  • 2 tbsp parmesan cheese


  • 1.

    Preheat the oven to 190C. 

  • 2.

    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. 

  • 3.

    Heat the olive oil in an ovenproof frying pan over medium heat, then cook the spring onion for a few minutes, until softened. 

  • 4.

    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.  

  • 5.

    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. 

  • 6.

    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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