Quick Protein-Packed Egg Dish for Busy Mornings

Protein + fibre = satiety. Fast, adaptable and easy to batch-prep for busy mornings or light lunches.

Serves 1

Ingredients

• 1 whole egg
  
• 2 egg whites
  
• 1 cup spinach, kale or mixed winter greens (roughly chopped)
  
• 1 tsp oil or butter
  
• 20-30g feta, crumbled
  
• Fresh dill, finely chopped
  
• Rayu chilli oil, to finish
  
• Sea salt & black pepper
  

Method

1. Heat a non-stick pan over medium heat with the olive oil.
   
2. Add the greens with a pinch of salt and cook for 1–2 minutes until just wilted and any excess moisture has evaporated.
   
3. In a bowl, whisk the whole egg and egg whites until lightly frothy.
   
4. Reduce the heat slightly and pour the eggs over the greens.
   
5. Let set gently, then fold the eggs over themselves using a spatula to create a soft, fluffy scramble/omelette texture.
   
6. Remove from the heat while still slightly soft.
   
7. Finish with feta, fresh dill, black pepper and a drizzle of Rayu.
   

Tip

Wilt the greens first and avoid over-stirring — folding the eggs keeps the texture light and creamy.