1 tbsp vegetable oil
100g green beans, cut in half
60g broccoli, trimmed and cut into florets
50g spinach, roughly chopped
2 garlic cloves, peeled and sliced
5 Purely Organic eggs
1 avocado, peeled and sliced
50g baby salad leaves
1. Warm up the oil in a medium size, heavy based frying pan over a medium heat. Add the green beans and broccoli to the pan and stir for 3 minutes. Add the spinach and garlic and turn the heat down. Season with salt and pepper and cook for further 3 minutes, stirring occasionally until the green beans and broccoli are cooked and tender. You can add a splash of water to speed up the process.
2. Whisk the eggs together in a big mixing bowl. Season with salt and pepper and add to the pan. Cover the pan with a lid or kitchen foil and leave to cook for about 5 minutes, until the egg is set and the bottom of the frittata browns slightly.
3. Transfer the frittata to a plate and decorate with avocado and salad leaves. Cut to triangles, like you would with pizza. Serve with bread and your favourite condiments.