Hope it’s a good morning wherever you are! Although eggs are thought of mostly as a breakfast food, they can be eaten at anytime for a protein filled, filling meal! Here I’ll share my egg scramble which is really easy and packed full of all sorts of vitamins and minerals. So let’s get cracking!

Ingredients

  • 2 large eggs, organic, free-run if possible
  • 2 Tbsp olive oil or avocado oil
  • 2 mushrooms sliced
  • 1/4 red or orange pepper cut into bite size pieces
  • 1/2 cup cooked lentils
  • 1 cup chopped fresh kale or spinach
  • 1 chopped spring onion
  • 1 Tbsp organic 2% milk (or whatever you have in fridge)
  • 2 Tbsp crumbled sheep or goat’s milk feta
  • pinch cayenne pepper (or more if you want more heat)
  • salt and pepper to taste

Cooking Instructions

  1. Break eggs into bowl, add milk and cayenne. Beat with a fork until combined.
  2. Heat up frying pan first, then when hot, add the oil. If you put the oil into a cold frying pan, it has a higher chance of burning.
  3. Add pepper to pan and saute. After about 3 minutes, add mushrooms and spring onion (and kale if using). Sprinkle over a pinch of salt and pepper. Cook until soft.
  4. Add spinach (if using) and lentils. Let spinach wilt. Stir from time to time to ensure everything gets cooked. If anything starts to brown, add a little water.
  5. Add eggs and feta cheese to pan and mix everything so that eggs combine with the veggies. Keep cooking until eggs are cooked.
  6. Get out a plate, put your eggs on it. Add a slice of whole grain toast with butter if you wish, or a sliced tomato. Enjoy!