Open Omelette w/ Greens

Very fast to make, this breakfast dish contains asparagus, kale and onions for prebiotic benefits.

1 small (100g) zucchini, diced
3 large (100g) asparagus spears
1 handful (30g) chopped kale or baby spinach leaves
1 large (25g) spring onion, chopped
1 tbs extra virgin olive oil
2 large eggs, lightly beaten
1 heaped tbs (20g) goats feta cheese

Cut the woody end from the asparagus spears (generally 1/3 of the stem).
Then cut the asparagus into half, then split each in half lengthways.
On medium heat, put the olive oil into a medium sized fry pan.
Add the vegetables and fry for a couple of minutes until the aspires is just beginning to wilt.
Put the vegetables onto a plate, and pop the frypan back on the heat.
Pour the eggs into the pan and cook until they just begin to firm up, then tip the vegetables back in, and scatter over the feta.
Tip out onto the plate and season with salt and pepper.