This meal is one that can be enjoyed for breakfast, lunch or dinner. It is a great dish to have when you have not done the shopping and you need to clear out left over vegetables from your fridge.
Super easy, super healthy and a great opportunity to get a hefty dose of bowel loving vegetables and fibre into you. Winner - winner
1/4 capsicum - green, yellow or red, chopped roughly
1/4 onion - white, red or shallots
1/4 broccoli, chopped roughly
1/4 cup spinach
1/2 carrot, chopped roughly
1/4 cup shredded cabbage (optional)
3-4 olives, chopped roughly
1 tbsp Olive Oil (or grass fed butter, ghee or coconut oil)
2 organic eggs
1 tsp coriander seeds (or 1/2 tsp ground coriander)
1 tsp cumin
1/2 tsp turmeric
1/2 tsp himalayan salt
1 tsp cracked black pepper
Note - sometimes I add 2 chopped, organic sun dried tomatoes that have not been marinated in harmful vegetable oil. Such as from the brand Absolute Organic or Santos.
Saute chopped onion, herbs, spices and ghee into a medium saucepan until aromatic and onion is soft
Add vegetables, olives and sun-dried tomatoes to pan and saute, covered, on medium heat for 5 minutes
Crack 2 eggs over vegetables and left cook for a further 5 minutes (or more), covered
Scoop out flesh of the avocado and place on top of vegetables
Lightly toss through and plate up.
Serves 1 (you may have leftovers depending on vegetable size)