MAINS
Budget: small to medium
Dairy-free, gluten-free, suitable for vegetarians
Preparation:10min › Cook: 15-20mins
My favourite brunch after a night out! Filling, nutritious and full of animal protein.
Ingredients:
- 5 eggs
- rice milk
- 1 slice of pumpkin
- 50g hard goat's cheese (Odessa is quite good)
- 5-6 courgette rings
- a handful of spinach
- parsley
- rosemarry
- chopped chives
- 2 tsp coconut oil
- pinch of salt to taste
- black pepper
Method of preparation:
Slice the pumpkin into small pieces and gently fry in the coconut oil for 5-10 mins on low heat until soft.
Meanwhile, beat the eggs with 2 swigs of rice milk, salt, pepper and your preferred chopped green herbs. Next, crumble the cheese in the mixture and stir.
Put the pumpkin, the sliced courgettes and the spinach on a frying pan and pour the eggs over it. Cook on low heat for about 10 mins until the bottom is solid. Then transfer the pan in the oven grill and cook for up to 10 mins on 150 degrees until the top has a golden brown texture.
Meanwhile, beat the eggs with 2 swigs of rice milk, salt, pepper and your preferred chopped green herbs. Next, crumble the cheese in the mixture and stir.
Put the pumpkin, the sliced courgettes and the spinach on a frying pan and pour the eggs over it. Cook on low heat for about 10 mins until the bottom is solid. Then transfer the pan in the oven grill and cook for up to 10 mins on 150 degrees until the top has a golden brown texture.
ENJOY!
