Su­per­food egg white scramble

Good Health Choices - - Be Nourished -

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.

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