The perfect recipe for a nutrient dense, quick and easy breakfast, lunch or snack.
INGREDIENTS
- 8 pasture raised eggs
- 2 Tbsp grass-fed ghee
- 200 grams free range bacon (nitrate and preservative free) finely chopped
- 1 onion finely diced
- 4 handfuls of spinach, finely chopped
- 1 capsicum, finely chopped, seeds and core removed
- 3 large field mushrooms finely chopped
- 1 large tomato finely chopped
- 1 cup of blanched green veg (broccoli or asparagus)
- 1 handful of fresh basil chopped
- salt and pepper to taste
EQUIPMENT
Bake-proof frypan and a large mixing bowl.
Chopping board and sharp knife.
METHOD
Preheat oven to 180 degrees.
On medium heat, melt 2 tablespoons of ghee and sauté onions till soft and add bacon to cook through for 2 minutes.
Meanwhile, in a large bowl, whisk eggs, and add all your remaining ingredients.
Pour in egg and vegetable mixture. Let it seal for 1 minute and transfer to the oven for 10 to 12 minutes or until cooked.
NOTES
Change the variety of vegetables and herbs to suit what’s in season or your fridge and garden.
Omit bacon for a vegetarian option.
Slice into four and keep in the refrigerator for 4 to 5 days.
