I first tried out this recipe at an event hosted by Nespresso. We were treated to a three course breakfast menu designed by my favourite chef, Josh Emett at my favourite restaurant, Ostro - could life be any more perfect?!
This option was the vegetarian option which I opted for as it's gluten-free and low carb! I've recreated this recipe 4 times over the last week because it's super simple to create. As Josh says "This super-fast 'throw-in-the-pan-then-oven-and-forget-about-it-for-10-minutes-dish' is a great nutritious way to start the morning."
Courgette Free Range Egg Bake
1 courgette, peeling into strips
1 cup baby spinach
2 tbsp ricotta
knob of butter
chilli flakes, optional
pinch of sea salt
LETS MAKE IT
Preheat the oven to 180 degrees celsius.
Crack each of your eggs into a bowl and whisk. Add the courgettes, spinach and ricotta, folding to combine.
Take a small cast iron pan (although any small pan will do) over a medium heat. Add a knob of butter and pour in the egg mixture.
Allow the egg mixture to cook gently around the outsides of the pan before transferring it into the oven to cook for a further 10-12 minutes.
Once the egg is just cooked through, remove from the oven and serve on a board. Don't forget the pan will most likely be rather hot so be careful not to burn yourself.