Serves 4

Ready in 10 mins

8 eggs

2 tbsp Taiki Tea Culinary Grade Matcha powder

2 cloves of garlic, finely sliced or crushed

30g piece of root ginger, grated

1 tbsp chilli flakes (optional)

1 tbsp capers, chopped

300g fresh spinach

2 tbsp chopped dill

120g pumpkin, sunflower and sesame seeds

1 tsp cold-pressed coconut oil or light olive oil

160g baby plum tomatoes, halved

200g wild smoked salmon, sliced into strips

Zest and juice of ½ lemon, plus wedges to serve

Ground black pepper

1. Heat a large non-stick frying pan to very hot, and in the meantime, whisk together the eggs using a plastic whisk in a large bowl. Add in the matcha powder and whisk thoroughly to combine, then stir in the garlic, ginger, chilli flakes, if using, and capers and season with pepper. Mix in half of the spinach and dill, and half of all the seeds.
2. Add the oil to the pan and stir in the egg mixture as soon as the oil is hot. Whisk in the pan for 1 min, then add the remaining spinach, the plum tomatoes and the lemon juice. Cover with a lid and turn the heat to medium. Cook for 2 mins, then mix in the smoked salmon, lemon zest and remaining seeds. Transfer to four dishes and serve with a lemon wedge and more black pepper.

Recipe and photography by Liz O'Keefe