1 large courgette
50g plain flour
50ml semi-skimmed milk
6 medium eggs
200g baby leaf spinach


Grate the courgette, wrap in a clean cloth or several pieces of kitchen paper and squeeze out as much liquid as possible.
Tip the courgette into a bowl and add the flour, milk and 2 eggs. Beat until well combined and season lightly.
Spray a wide, non-stick frying pan with low-calorie cooking spray and place over a medium-low heat.
Drop a couple of spoonfuls of the fritter mixture into the pan and flatten out with the back of a spoon to make neat circles about 10cm across.
Add 2 more spoonfuls to give 4 fritters in total, then cook for 2-3 minutes on each side or until golden. Set aside and keep warm.
Meanwhile, put the spinach in a large heatproof bowl and pour over enough boiling water to cover. Set aside.
Wipe the frying pan, spray with low-calorie cooking spray and place over a medium heat. Break the eggs into the pan and fry for 2-3 minutes or until done to your liking.
Drain the spinach and pat dry with kitchen paper. Arrange the fritters on plates, spoon over the spinach and top with the fried eggs.
Grind over some black pepper to serve.