There are a few things that, without fail, have permanent residence in my kitchen and eggs are for sure one of them. Not only are they one of my favourite breakfast choices but also because they’re ideal for those last-minute suppers, when you can’t be bothered to leave the warmth of your home for the supermarket. I made this recipe the other day when I felt myself getting ill, it’s generally comforting, has the perfect dose of veg and the turmeric is an amazing anti inflammatory, but must be ingested with black pepper as it increases its absorption.
2 eggs, whisked
2 handfuls of spinach
1/2 red pepper, chopped into small pieces
1/2 red onion, finely chopped
3 tenderstem broccoli spears, chopped in half
1 knob of turmeric
Coconut oil for cooking
– Once you’ve prepared & chopped all the vegetables, heat a heaped teaspoon of coconut oil in a pan and start by cooking the red onion & red pepper on a medium heat.
– After a few minutes, add the broccoli and a little more oil if you think it needs it.
– Wait until just before the broccoli is cooked before you add the spinach and whilst the spinach is cooking grate the turmeric all over the vegetables.
– Lastly add the whisked eggs and then mix with the spatula, similar to an omelette. And cook until the egg is cooked.
Serve with heaps of black pepper.