Serves 4

Nutritional facts:

I am…
• Gluten Free
• Dairy Free
• Paleo & Keto

Ingredients:

• 2 zucchini - thinly sliced

• ½ cup baby peas

• 2 cups baby spinach

• 1-2 Cups of chopped Broccoli

• 2 spring onions - sliced

• 1 cup of sliced Mushrooms (optional)

• 6 Manning Valley Free Range Eggs - beaten

• Paprika

Method:

1. Using an oven proof frypan- heat 1 tbs coconut oil - add zucchini,  broccoli and mushrooms, sauté for 5 mins until just lightly browned.

2. Heat oven grill to med/high

3. Add spinach, spring onions, baby peas & paprika. Cook for 1 minute - until spinach has just wilted.

4. Pour whisked eggs into frypan over greens, season with rock salt & cracked pepper. Cook for about 5 minutes - until almost set.

5. Remove & place under grill for 3-4 minutes - until top Is lightly browned.

6. Cut into wedges & enjoy.

TIPS:

Will keep refrigerated for a couple of days.

Serving Options:

Delicious served hot or cold.