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

 

Ingredients

1/4 capsicum - green, yellow or red, chopped roughly

1/4 onion - white, red or shallots

1/2 avocado

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.

 

Method

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)