A really fresh and zesty breakfast option (or brunch) to set you up for a busy weekend day.

Finely chop 1 small ripe tomato and place in a bowl along with the juice of ½ lime and 1 finely chopped spring onion (white part only). Set aside.

In a hot pan place a corn tortilla, cover with a slice of cheddar cheese, sprinkle on a little chilli powder and cover with a second corn tortilla. Press down with a spatula to seal and fry till golden on both sides and the cheese has started to melt. Transfer the quesadilla to a cutting board.

In the same pan add a drizzle of olive oil and a handful of sliced swiss chard and/or spring onion greens. Stir fry till wilted. Move to the side of the pan and add two eggs and fry till set. Season with sea salt.

Serve the eggs, alongside the chard, salsa, corn tortilla (cut into wedges) with a spoonful of sour cream (optional).