- 45g diced chicken breast
- 3 eggs
- 1/2 spring onion, chopped
- 1 tsp chives, chopped
- 5 asparagus spears
- handful of watercress
- handful of spinach
Cook the diced chicken breast in a little coconut oil. Set aside.
Crack the eggs into a bowl and whisk lightly, add the spring onion, spinach and chives and season with salt and pepper.
Pout the mix into a hot pan, add the cooked chicken and heat for 3-5 mins.
Steam the asparagus over boiling water for 5 mins.