My friend and chief recipe tester Kitty made a giant pan of this the morning after her birthday, so I always think of it as a birthday breakfast, but it will do nicely for any breakfast – or indeed any meal of the day. It is an excellent way of using up any greens you have languishing in the fridge, not just spinach, and any cheese goes. All the action happens in the oven; you just need to crack the eggs into the dish and pop it back into the oven just before you’re ready to eat. You can serve it with my quinoa bread, guacamole or just a green juice as pictured here (all recipes in the book).