PREP: 15 minutes COOK: 13 minutes
5 large eggs
2 tablespoons plain unsweetened almond milk
¼ teaspoon sea salt
¹⁄8 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 teaspoons minced garlic
¹⁄8 teaspoon chilli flakes
225g fresh baby spinach leaves, washed well and spun dry
115g soft fresh vegan cheese, sliced or crumbled
8 pitted kalamata or niçoise olives, halved
6 fresh basil leaves, finely chopped
1 Preheat the oven to 190°C/375°Fgas mark 5.
2 In a medium bowl, whisk together the eggs, milk, 1⁄8 teaspoon salt, and 1⁄8 teaspoon black pepper.
3 Heat the oil in a medium ovenproof nonstick frying pan over medium-high heat. When hot, add the garlic and chilli flakes. Cook for 2 minutes (do not let it brown). Add the spinach, the remaining 1⁄8 teaspoon salt, and the remaining 1⁄8 teaspoon black pepper. Cook, stirring frequently, until the spinach is wilted, about 2 minutes.
4 Immediately pour the eggs into the pan and reduce the heat to medium. Sprinkle the cheese and olives evenly over the top. Cook until the edges of the eggs are just set, about 3 minutes.
5 Carefully transfer the pan to the oven and bake until the eggs are cooked through, 5 to 8 minutes. Sprinkle with basil and serve.
Extracted from Ketotarian by Will Cole, published by Hodder & Stoughton