The weekend just wouldn’t be the same without eggs. Much like my beloved avocado, the incredible egg never gets boring because its versatility is endless. Eggs pretty much act as a sponge to the excitement herbs and spices have to offer, which makes them the perfect base for a one pot brunch bowl. Trying to lose weight? Eggs are an awesome choice because they are packed with protein, B vitamins and iodine, which suppress hunger, regulate digestion, support the thyroid and boost metabolism. You better stock up the fridge! For maximum quality, try to source organic and pasture raised, enriched with omega 3.
I have made SO many variations of the following recipe. Once you make eggs in this way, it soon becomes an addiction! I cant remember the last time I opted for fried or poached… It is so much easier (and tastier) to stir freshly whisked eggs into a pan of extra virgin olive oil and garlic (these two are absolute musts!), and whatever veggies, beans, herbs and spices that take your fancy. You honestly cant go wrong. Hearty, healthy with minimal work and ideal for sharing… this brunch is hard to beat.
You will never fail to make a great tasting and balanced brunch (or lunch) with zero need (or want) for bread on the side. Hard to believe… but I promise it’s true! I speak from my own experiences (and prior bread fetish). Eggs are a great substitute for unhealthy processed carbs and prevent spikes in blood sugar, keeping you full and reducing cravings.
Ingredients (Serves 4):
6 large eggs (organic, pasture raised, enriched with omega 3), whisked
2 tbsp extra virgin olive oil
8 small (4 large) garlic cloves, minced
1/2 small red onion, chopped (or sub for spring onion)
15oz large vine tomatoes (Go organic as tomatoes are one of the ‘dirty dozen’)
1 bell pepper, chopped
3/4 cup chick peas, rinsed
Spinach (Also on the ‘dirty dozen’ list), broccoli florets, asparagus tips or red cabbage (or combination)
2 tsp Italian herbs (I use Simply Organic)
1 tsp chili flakes
15-20 Kalamata olives, halved (I use Jeff’s Naturals)
2 large ripe avocados, peeled, pitted, halved or sliced
4 tbsp crumbled feta (optional)
Method:
- Lightly heat the oil in a large frying pan.
- Keep it simple by adding the onion, garlic, tomatoes, bell pepper, veggies (excluding the spinach) herbs & spices all together and cook on low to medium for 5 minutes. Season with salt and pepper.
- Include the chick peas and cook for one minute.
- Stir in the eggs and cook for two minutes, before adding the spinach and olives for a remaining three.
- Serve (smugly) into bowls and top with feta. Who knew being healthy could feel so indulgent?
- See below for some avo inspo!
For some extra spice, add a little turmeric and cumin. If you don’t have fresh tomato then opt for canned chopped/crushed tomato – those ‘must have’ pantry staples!
enjoy!
