• 1tbsp avocado oil
  • 2 white onions, chopped
  • 100g pancetta (optional)
  • 1 courgette, grated
  • 100g (ish) kale, finely chopped
  • 2 large carrots, finely chopped
  • 1 tbsp paprika
  • 1 red bell pepper, chopped into rings
  • 6 large organic, free-range eggs, beaten
  • 100g organic cheese (I usually go for cheddar)

The recipe

Packed full of veggies and high in protein and fats, this makes a balanced and satisfying meal. I love it cold, served with a simple green salad. As with most of my recipes, you can play around with various ingredients – just make sure that you’ve evaporated most of the moisture from the veggies before you add the eggs or it might go a bit soggy!

Serves 6


  • Preheat oven to 180c fan
  • Heat the oil in a deep frying pan, add the onions and pancetta (if using) and sweat until golden
  • Add the grated courgette and carrot and sauté until most of the moisture has evaporated
  • Add the paprika and mix well
  • Pour over the beaten eggs and cheese, mix well
  • Place the pepper rings on top
  • Bake in the oven for 25 minutes or until golden on top and cooked through (it’s worth checking after 20 minutes)
  • Take out of the oven and turn onto a flat plate
  • Serve piping hot or leave to cool – it’s just as good either way!