Friday, November 22, 2013

green eggs


My version of green eggs is scrambled eggs pimped with greens and served with a fresh green salad for added textural interest. It's a great way to add extra nutrients to eggs in the morning. I also often eat it for a quick lunch or dinner.

It's so simple it barely needs a recipe. If you have any leftover vegetables in the fridge, throw them into the scramble too. Kale is a great addition. Or spinach that is starting to pass its prime. Just chop it up and saut� with the zucchini before adding the eggs.

for the scramble:
  • 1 tsp raw virgin coconut oil
  • 2-3 eggs
  • 1 zucchini
  • Salt *
  • Pepper
  • Fresh parsley, roughly chopped

for the green salad:
  • Large handful of leafy greens, such as baby spinach, rocket or valeriana
  • Extra virgin olive oil
  • Salt *
1. Heat the coconut oil in a frypan over a low heat.
2. While the frypan is warming up, beat the eggs together in a small bowl and season with salt and pepper.  Grate the zucchini.
3. Throw the grated zucchini into the pan and saut� in the oil until it starts to soften and the moisture starts to evaporate.
4. Pour the beaten eggs into the pan and stir into the zucchini. Keep moving the egg and zucchini mixture around the pan until the eggs are just cooked through. I usually take the pan off the heat just before the eggs are done and finish them off with the residual heat in the pan. This way you're less likely to overcook the eggs.
5. For the salad, simply toss the leafy greens in a drizzle of olive oil and season with salt.
6. Serve the scramble on a plate with the salad, and top with the fresh parsley.
Serves 1.
* I use Himalayan crystal salt because it's high in minerals.

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