Ingredients

1 tablespoon olive oil

1 shallot, finely diced

3 handfuls of spinach

1 teaspoon parsley, roughly chopped

1 egg

1/2 cup of egg whites

30g feta

Salt and pepper to taste

Directions

1. In a non-stick skillet, heat 1/2 tablespoon of olive oil over medium heat. Add the shallot and cook, stirring frequently until soft, about 3 minutes. Add the spinach and cook another 2-3 minutes, until wilted. Mix in the parsley, season with a pinch of salt and empty the contents of the pan onto a plate.

2. Beat the egg and egg whites with a pinch of salt and a few twists of ground pepper.

3. Add the remaining 1/2 tablespoon of olive oil to the pan and add the beaten eggs to the skillet. Cook until the eggs start to solidify, but are only halfway cooked.

4. Sprinkle the onion and spinach mixture and the feta on top of the eggs. Cover the pan with a lid so the steam cooks the eggs fully, about 2-3 minutes more.

Notes

• If you do not want to use egg whites, use 3 eggs and add a splash of milk.

• If you have an oven-safe skillet, instead of covering the skillet with a lid until the eggs are cooked you can simply pop the pan under the broiler until the eggs set.