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Ingredients
- 2 cups (60g) rocket
- 2 tsp. olive oil
- 2 tbsp. lemon juice
- ¼ cup (40g) feta cheese, crumbled
- ½ avocado, cubed
- 4 eggs
- salt & pepper
- 1 tbsp. butter
- cayenne pepper, to taste
Prep Time:
10
Minutes
Directions
Cook Time:
5
Minutes
- Place the rocket in a bowl with the olive oil and lemon juice and toss to combine. Mix in the feta and avocado and divide between two bowls.
- Heat the butter in a non-stick skillet over a medium heat. Whisk the eggs in a small bowl and season with salt and pepper. Once the butter has melted add the eggs to the pan and cook until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula, push the eggs around the skillet until they are fluffy and just set, this takes around 2 minutes. Take the eggs off the heat to stop them overcooking.
- Divide the eggs between the two salad bowls and sprinkle over a pinch of cayenne pepper.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
