Ingredients
1 large handful spinach, kale or silverbeet
2 tablespoon olive oil
2 eggs
1/4 teaspoon sea salt and grind of black pepper
small handful of micro herbs and/or flat-leaf parsley
green goddess dressing (see below)
Green goddess dressing
1/4 cup watercress, spinach, parsley or coriander
1 tablespoon olive oil
1 heaped tablespoon sour cream (use coconut yoghurt for dairy-free)
30 gram feta (use goat or sheep for dairy-free)
Method
1. Preheat the oven grill to medium-high.
2. Wilt the greens in a medium-sized pan with a splash of water. Remove and squeeze dry. Heat the oil in a frying pan with a heatproof handle and add the greens. Sauté briefly.
3. Whisk the eggs with the salt and pepper, then pour over the greens. Cook until set, then place briefly under the grill to cook through.
4. Transfer to a serving plate, scatter over the micro herbs and drizzle with the dressing.
Green goddess dressing
5. Blitz the greens with olive oil to a paste. Add the sour cream and feta, then whip until smooth.
Nici Wickes
 A published cookbook author, entertainer, broadcaster, food stylist, recipe developer and food editor Nici Wickes is all about no-fuss, confidence-building cooking.
Recipe By:
New Zealand Woman's Weekly