2 spring onions, finely sliced
2 - 3 tsp olive oil
1 potato (about 350 g), peeled, cooked and chopped
4 kale large leaves, stems stripped out and the rest finely sliced
50 g feta, crumbled
- Fry the spring onions gently with a little olive oil in a small non-stick frying pan for a couple of minutes. Add a little more oil and the potato and kale, and stir everything around until the kale wilts.
- Beat the eggs with plenty of seasoning and pour them into the pan, shaking it to spread evenly. Cook gently for about 5 minutes, then sprinkle on the feta and grill until the egg sets. Serve with a salad.