3 eggs
2 egg whites
2 tsp. coconut oil
1 parsnip, finely diced
1/2 red onion, sliced
1 spring onion, finely sliced
15g/0.5oz spinach
Juice from 1/2 lemon
Fresh parsley to garnish
Method:
Add 1 teaspoon of coconut oil to a frying pan and gently fry the red onion and chopped parsnip for 5 minutes (until softened), then add in the spring onion and fry for a further 2 minutes.
Add the eggs, egg whites and lemon juice to a mixing bowl and whisk, then add in the vegetables from the frying pan and the spinach.
Add another teaspoon of coconut oil back into the frying pan and pour in the egg mixture. Fry for 1-2 minutes (until the bottom has browned slightly) then flip and fry the other side.
