Breakfast · Lunch


 Quick lunch for a busy day


6 eggs

1/2 teaspoon thyme

1  large clove  of garlic or two small

2 tomatoes

1 zucchini

2 cups spinach

100 g feta cheese

(6 Servings)

  • Preheat oven to 170 Cº (340 F)
  • Put the eggs in a bowl beat slightly, mix in thyme, salt and pepper to taste
  • Dice garlic, slice zucchini and tomatoes and cut spinach into smaller pieces.
  • Heat olive oil (or coconut oil)in a 12 inch pan over medium heat and add the garlic, cook  for 3 min, add zucchini and cook for another 5 min, stirring occasionally. Add the spinach and cook until wilted. Last, add the tomatoes and crumble feta cheese into the pan and pour the eggs evenly over the vegetables.
  • Let it cook for ca. 5 min on the stove on moderate heat until the eggs set slightly.
  • Transfer to the oven and cook for ca. 10 min or until its done.

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