8 free range eggs
1 medium sweet potato (washed BUT not peeled), cut into small cubes
2 zucchinis, medium size washed and cubed
1 small bunch of kale, washed and chopped
1 bunch of small beetroots, cut in half or quarter. Keep the stalks and leaves and chop them up and add to the kale.
1 head of broccoli, take out the stalk and chop up roughly
1 cup of peas
1/4 cup good quality Parmesan cheese
1 tsp oregano
1 tsp thyme
1 large clove of garlic, crushed
3 Tbspn Olive Oil
pinch sea salt
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Preheat oven to at 180 C. Blanch all the vegetables (except beetroot) in boiling water for 5 minutes then drain. Cook the beets separate in a medium pan of water and bring to boil then simmer for 15 minutes.
Drain all vegetables. Add to a large, deep sided oven proof pan vegetables, oregano, thyme, garlic, and olive oil. Cook for 10 minutes, tossing over a few times.
Crack eggs into a bowl and add a pinch of sea salt, a good grind of black pepper and Parmesan cheese. Whisk well and pour over the vegetable mix. Give the pan a gentle shake making sure the egg mixture has spread all around the pan. Leave on heat for approx. 3 minutes then put into oven and cook until golden brown.
When done, take out and allow to cool a little before transferring to serving dish.
You can sprinkle an extra bit of Parmesan cheese and serve with a green salad. Use a bit of olive oil and balsamic for dressing (50/50 of each).
Delicious! approx 6 serves