Wednesday’s breakfast is scrambled eggs. I always add garden greens into my scrambled eggs and bulk it up with whatever vegetables are on hand. Today I used capsicum and green beans. This recipe is suitable for paleo, low fodmap, vegetarian, primal, gluten free and SCD.
– freshly picked (if possible) garden greens like kale, ibeca, spinach, silverbeet, bok choi etc
– fresh basil
– red capsicum
– green beans
– butter (optional)
Chop all your greens and basil medium to fine and put into a pot. Add a little water and put on medium heat with lid on until soft. Add chopped capsicum and beans with the ends cut of and chopped in half. Stir. At this stage add some butter if you like or if pot is too dry, otherwise add some coconut oil or some more water.
Put the lid on and cook on medium heat until soft. Put eggs into a bowl and whip with a fork. Add salt and pepper to taste, whip some more until combined, then add into pot. Put the lid on and cook on low heat for a few minutes, then stir. Repeat that a few times until eggs are cooked.
I serve the scrambled eggs with oven baked zucchini and tomato (for 1 or 2 person meals, these can be pan fried with lid on on low – medium heat). Drizzle with garlic infused olive oil. I also serve it with homemade mayonnaise and coconut pecan loaf.
©2014 Zaia at wholefoodcookery.com – Scrambled eggs with green beans, capsicum and garden greens like kale and ibeca.