Start by chopping the parsley really finely. Then beat the eggs in a bowl with salt and pepper. Heat a pan on the stove and melt the butter in it. Turn the heat to low and add the eggs into the pan. Using a spatula scramble the eggs and keep stirring till they are done and cooked to your liking. Remove from the pan into a plate and finish with the fresh parsley.
Shred the cabbage using a food processor or slice thinly with a knife. Open the tuna and drain out any liquid. In a large bowl mix the tuna, mayo, cabbage and season with salt and pepper. Give it all a good mix and it’s ready.
If using frozen broccoli just microwave the florets for 2 minutes. With fresh broccoli first separate the florets from the stalk and wash them first and then microwave. In a large bowl mix the broccoli with the cream and salt and pepper. Then fill ramekins with the broccoli and cream mixture and cover with cheese. Bake in a preheated oven at 210C for about 10-15minutes or the cheese on top is golden and melted. Remove and serve.
Finely chop the olives and mix in a bowl with the ground chicken, salt and pepper. Heat some oil in a pan and after shaping 2 chicken patties using either your hands or a burger mold place them in the hot oil. A handy tip is to wet your hands or the mold to prevent sticking. Ground chicken is generally a lot stickier than beef or pork. Anyway fry the patty for 3-4 min of each side on a medium heat. Then place the patty between two lettuce leaves and enjoy!