Egg n Roast Veg Scramble
1 tablespoon of olive oil
1 cup of leftover roast veges
1 large portobello mushroom, sliced
½ cup of raw greens (for example kale, spinach, rocket)
A good handful of mixed fresh herbs, roughly chopped (for example basil, parsley, thyme)
Cracked Black Pepper
The egg in this recipe can be changed for any other plant-based protein.
Breakfast | Lunch | Dinner
Crack the two eggs into a small bowl and whisk well with a fork. Mix in the herbs and season well with salt and pepper.
In a small frypan, heat the olive oil over a medium heat. Add the sliced mushroom and season well with salt and pepper. Pan fry, turning often for several minutes. Set aside. Add another small amount of olive oil to the pan (1-2 teaspoons) and warm for one minute, turn the heat down to low and add the egg mixture. Gently turn a few times with a wooden spoon or fish slice. The key to perfect scrambled eggs is cooking them over a low heat. Don’t over stir or turn them in the pan. Remove from the heat as soon as they are mostly cooked; you may still have a couple of liquid spots but the eggs will continue to cook off the heat.
In a small frypan, heat the olive oil over a medium heat. Add the sliced mushroom and season well with salt and pepper. Pan fry, turning often for several minutes. Add to a bowl with the greens, roast veg, spinach, fresh herbs and your choice of protein. Season to taste and serve with Bestow Vinaigrette or Bestow Turmeric Dressing.
This is a very satisfying breakfast and the protein will give you long-lasting energy and set you up well for the day. It is full of vitamin A (from the sweet potato) and vitamin E (from the eggs).