Overview.

I was wandering around the garden the other day and saw what I thought were rhubarb leaves. On closer inspection they were the last of some spinach we’d sown earlier in the summer … how did I miss those?

Of course, there’s most anything you can add to an omelet, but a bunch of spinach (or any green leaf for that matter) is too good to miss.

As Finn well knows, garlic is now a constant in most egg dishes, inspired by several breakfasts at Wafi’s. As for the pesto, I’m struggling not to add it to everything and wow does it work here?

Anyway, here’s a quick breakfast treat. Enjoy, I know I did…… do!

Process.

Chop the garlic, onions, spinach and mix in the eggs and pesto with several good whisks of a fork.

Add cumin, salt, and several grinds of black pepper.

Pour a tbs of olive oil into a tajine to heat, then add the mixture and stir as needed.

Mop up with a good chunk of bread and a mug of tea or coffee.

Now that’s what I call a breakfast. B’sahah!

Additional Notes.

As for the greens, I’ve been experimenting following my discovery of Robin Harford and his inspirational website, www.eatweeds.co.uk .

Up here in Loubar, many people will tell you that this or that “bit of green weed” is a good culinary addition, packed with all sorts of goodness. If you go to the souk at Bab El Ain, on souk day in Xaouen, you’ll also find, mainly old women selling an assortment of greens they’ve picked from their garden that morning.

I’ve recently tried stinging nettles and some other leaves … weeds we’d call them, that I’ve found in the garden, especially now it’s winter.

Have a look and a forage at any open spot near you, I’ll bet there’s something delicious waiting for you to stick in to an omelet, or any other dish. If in doubt, have a look at Mr Harfords site. That too is packed with goodness and he does a very good podcast too!