for 4 people

Vegetables

1 tbsp	olive oil
1	spring onion incl. green part, cut into rings
2	garlic cloves, squeezed
250 g	thin green asparagus
200 g	frozen peas, defrosted
100 g	frozen edamame beans, defrosted
1 tsp	salt
a little	pepper
150 g	baby spinach
150 g	feta, crumbled
1 bunch	flat-leaf parsley, roughly chopped, 1 tbsp set aside
1 bunch	dill, roughly chopped, 1 tbsp set aside

Eggs

4	fresh eggs
2 pinch	salt
a little	pepper
50 g	feta, crumbled

How it's done

Vegetables

Heat the oil in a wide, non-stick frying pan. Add the onion and garlic, sauté for approx. 2 mins. Add the asparagus, peas and edamame beans, cook for approx. 3 mins., season. Add the spinach, allow to wilt, mix. Add the feta, parsley and dill, mix.

Eggs

Using a tablespoon, make four wells in the vegetables. Crack the eggs one at a time, slide carefully into the wells. Cover and leave to solidify for approx. 8 mins. Season the eggs, scatter the feta and reserved herbs on top.

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