2 small tomatoes, diced
Spinach, handful, finely chopped
1/2 teaspoon curry powder
1/2 cumin powder
7-8 eggs, whisked
100g sour cream
Fresh Italian parsley leaves, to serve
Salt & pepper to taste
Heat oil in a large, oven-proof frying pan over high heat. Cook spring onions, beans and tomatoes until softened. Toss in spinach and briefly cook.
Whisk eggs, sour cream, curry powder, cumin, salt and pepper until combined and add to the pan. Without stirring, cook the egg mixture with a lid on until firm. For a crispy top, transfer pan into the oven and cook on grill function until the top goes brown & crispy.
Serve hot, topped with parsley.