Serves 2
Gluten Free, Dairy Free, Meal Prep Friendly, High Protein, Vegetarian
What you need
- 12 asparagus spears
- ¾ cup (120g) green peas
- ¾ cup (120g) edamame beans
- 7 oz. (200g) spinach, shredded
- salt & pepper
- 2 tbsp. olive oil
- 3 baby leeks, sliced
- 2 cloves garlic, minced
- 2 tsp. cumin seeds
- 4 eggs
- 1 tbsp. dill, chopped
- pinch chilli flakes
What you need to do
Bring a pot of salted water to a boil, then add the asparagus and cook for 30 seconds. Add the green peas and edamame beans and cook for another 30 seconds, then add in the spinach and cook for a few more seconds, until wilted. Drain the vegetables into a colander.
Heat the olive oil in a large frying pan over a medium heat. Cook the leeks and garlic until soft, then add the cumin seeds. Stir in the drained vegetables and cook for 3-4 minutes. Season with salt and pepper. Create 4 craters in the vegetables for the eggs. Crack one egg into each of the craters.
Cover the pan with a lid and continue to cook until the eggs are cooked to your liking. To serve, scatter over the dill and chilli flakes.
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 10 mins | 15 mins | 490 | 27 | 39 | 28 | 12 |