When the weather turns for the better (compared to last Sunday) and it is really starting to feel like spring I would rather be outside working than inside cooking. Sunday’s dinner was “what can I make that is really quick and healthy.” Fresh farm eggs are my go to—one of the best-value forms of protein you can get. My advantage is, that I can buy, from my neighbour, free-range eggs. These are not just eggs from chickens running loose in a barn but chickens actually running outside, scratching up the ground, eating any bugs or worms that are moving. Boy those eggs have flavour!
Stir Fried Vegetables and Eggs
1 red pepper
4 green onions
1 ripe avocado
olive oil or coconut oil
1 medium sized sweet potato
2 cloves garlic, chopped
2 large eggs
Sea salt and black pepper
Fresh parsley, mint, or coriander or a bit of each
3 Tbsp feta cheese
1. Slice the pepper into fine strips. Chop the green onions and garlic. Peel and chop the avocado into large pieces.
2. Place a medium frying pan over medium-high heat and add 1 Tbsp of oil. Add the sliced pepper, onions and garlic. Fry for 3 to 4 minutes until lightly browned.
3. Peel the sweet potato, then using the same peeler continue peeling the sweet potato into ribbons. Add to the pan, toss well, and fry for 3 minutes. Then add the avocado, and mix well. Place a lid on top and fry for another 3 minutes.
4. Add the eggs to a bowl and beat well. Slowly add the eggs to the pan stirring them throughout the vegetables. Sprinkle salt and pepper on top, reduce the heat to low and let the mixture cook for another 3 to 5 minutes until the eggs are cooked.
5. Remove the pan from the heat and sprinkle the herbs and cheese on top.
Serves 2.
