Superfood egg white scramble
First up, I’m a huge fan of whole eggs; the yolks have all sorts of health benefits, so by all means keep them in here if you want a richer meal. I eat this a lot when I’m travelling because it’s really easy to have made at a hotel buffet, though I also eat it a lot at home, too. When I do, I never throw out the yolks – I’ll use them to make mayonnaise or aioli or
I’ll add them to my homemade hair and beauty treatments.
» SERVES 2
4 egg whites
2 egg yolks
1 bunch of kale, stalks removed and leaves finely chopped
½ cup (45g) finely chopped broccoli florets
Handful of baby spinach, finely sliced 1/4 red onion, finely diced
¼ green capsicum, finely diced
½ zucchini, grated
Salt flakes and freshly ground black pepper
2 tbsp butter
Large handful of basil or coriander leaves, to serve
Chilli flakes, to serve (optional)
1 Add the egg whites and yolks to a bowl and give them a quick, light whisk. Pop in the kale, broccoli, spinach, onion, capsicum and zucchini, then whisk everything together really well and season with salt and pepper.
2 Melt the butter in a saucepan over a medium heat and pour in the egg mixture. Cook, stirring continuously, until the egg is almost set, then remove from the heat and divide between plates or bowls.
3 Scatter over the basil or coriander leaves and a pinch or two of chilli flakes, and tuck on in.
TIPS You can use capsicum of any colour, but I like to keep everything nice and green. If you don’t like cooking with butter, use the same quantity of olive oil instead – it works a treat.