Breakfast bowl of Italian sausage meatballs, blistered tomatoes, onion, spinach and eggs over Greek yogurt

Heat a little oil on the griddle, then turn it down a little. Roll Italian sausage into little meatballs and cook, turning over the next few minutes; season with salt and pepper.

Add tomatoes to blister and onion alongside.

Add a couple of big handfuls of baby spinach and let wilt; cook the onions about another minute; season the spinach.

Fry two eggs, season with salt and pepper, and cook about a minute, lid down if wanted.

Spread non-fat Greek yogurt in a bowl; add the spinach along one side, the eggs, meatballs, tomatoes and onion.

Top with toasted pine nuts and red pepper flake, drizzle with extra virgin olive oil, and finish with a little parsley over the meatballs.