• Nikki Wagner

World Egg Day


So, for World Egg Day we celebrated with a family omellet and kale with onions, mushrooms and bacon!

Omellette: 6 eggs, well-beaten 1/4 cup milk Handful of sharp cheddar cheese Salt and pepper to taste

Butter or ghee for the pan

Mix all ingredients in a bowl. Preheat grill/broiler to 200C/400F. Heat a heavy-bottomed saute pan (with an oven-safe handle) over med-high heat, add butter.

When hot, pour egg mixture into pan and cook until the bottom seems done - it will start to pull away from the sides of the pan. Turn off heat, then move the pan under the grill/broiler and cook until browned on top (won't take long). This recipe served three - basically 2-3 eggs per person is right.

To remove the dairy - use coconut oil or olive oil instead of butter and use a milk alternative.

Kale: Olive oil 1 onion, sliced 4 rashers of nitrate-free bacon, sliced or diced 1-2 handfulls of sliced mushrooms (oysters are good) 4-6 cups of chopped kale

Heat oil in a large pan, add onions and cook to your liking. Put bacon in the pan and cook through, then add mushrooms (add more oil if needed). After a couple of minutes add the kale and give it a good stir. Cook the kale - only a few minutes will due - then turn off heat.

Serve with the omellette and top with homemade chutney or tomato sauce/ketchup.

To make the kale suitable for vegetarians substitute temphe for the bacon.

Enjoy - N x


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