Place eggs, 100g spinach and parmesan into a blender and blend until combined. Season with salt and pepper.

Heat a large non-stick frying pan over medium heat until hot. Add the oil and swirl to coat pan base. Add egg mixture and cook for 1½ minutes or until mixture starts to set. Using a spatula, push set egg towards centre of pan, tilting pan to allow uncooked egg to run over base. Cook for 2 minutes or until eggs form creamy curds.

Top bun base with spinach leaves, ham and green eggs. Sprinkle with parmesan, top with bun lids to serve.