Dairy Free

Gluten & Grain Free

Nut Free

Serves: 4-6

Prep time: 10 mins

Cooking time: 20 mins


  • 1-2 tbsp olive oil
  • 300g spinach and kale, broken up
  • 2 onions, finely sliced
  • 500g packet frozen broad beans
  • 10 eggs
  • 50g dairy free feta, diced
  • 1 handful rocket leaves
  • 2 finger limes (or 1 lime)
  • 2 asparagus, shaved and trimmed 


  • Preheat oven to 180℃.
  • Heat a flameproof, ovenproof dish on medium heat, add spinach and kale, and toss until wilted, press with paper towel to remove liquid.
  • Add oil and onion to the frying pan and cook until onion is soft. 
  • Add ¾ broad beans, reserve ¼ to garnish,
  • Lightly whisk eggs with ½ cup water and ¼ tsp salt and pour over mixture.
  • Sprinkle with feta, and allow to cook undisturbed for 10 minutes.
  • Transfer to oven and bake for a further 10 minutes or until just cooked.
  • Stand for 5 mins, then garnish with rocket leaves, asparagus and finger limes.
  • If no finger limes, use juice of ½ lime, and zest of full lime.



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