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Ingredients
Spinach
Courgette
Broccoli
Rocket
Tomatoes
Onion
Kale
Cabbage
Mushroom
Peas
Green peppers
Cauliflower
7 eggs
Coconut oil
Preparation
Chop up all veg and place in a hot pan with coconut oil. Beat all the eggs and leave to one side.
Heat through the veg until it starts to go soft.
Place all the veg in an ovenproof dish and pour the beaten eggs over the top.
Gently shake the dish to ensure it is level and even.
Place in a preheated oven at 180 for 25-30 minutes.
This easily feeds four and will keep in the fridge for three days and can be eaten cold with salad for a simple lunch Idea.
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