California Scrambled Eggs

Spice up your scrambled eggs with this delicious and quick vegetarian brunch dish!

I’m a big fan of eggs any way they come, poached, fried, hard boiled and my favourite; scrambled. However I have to admit that when it comes to eggs its like a regression to childhood and I only eat them with a big dollop of ketchup. However with this dish, no condiments are necessary, it’s flavours perfectly complementing each other and very quickly ranked it my top 5 brunch recipes. I knew from then I would be putting chilli’s in my scrambled eggs again!

Ingredients

• 1 tbps olive oil

• 1 red chilli, finely finely chopped or ½ tsp lazy chilli

• ¼ cup fennel, finely chopped

• 1 handful baby spinach,

• 3 eggs, beaten

• 1 vine tomato, chopped into 8

• ½ avocado, sliced

How to Make:

Heat 1 tbsp of oil in a non-stick frying pan. Cook the chilli and chopped fennel for a couple of minutes until softened and browning.

Stir in most of the spinach until it starts to wilt.

Add the eggs and some salt and pepper and softly scramble.

Tip onto a warm plate and top with tomatoes and avocado and the remainder of spinach.

Salt and pepper to taste