EGGS WITH FRESH BASIL & VEGETABLES

Remember my promise a month or so ago to myself to cook more breakfast dishes? Well, due to this 12 week healthy experiment, I am finding it quite challenging to cook breakfasts that are, in fact, healthy. It was all well and good to cook pancakes and pikelets last month, but those sweet treats won’t fly with my new extra-nutritious eating. Hence my turning to eggs, a satisfying and healthy breakfast choice when paired with a scrumptious combination of vegetables and herbs. I welcomed day 7 the right way, with a full belly. 

INGREDIENTS

• 4 eggs, lightly beaten
• 2 tablespoons fresh basil, finely chopped, plus a few extra leaves to serve 
• 1/2 green capsicum, seeded and finely chopped
• 1 garlic clove, finely diced
• 1/2 red onion, finely chopped
• a small dash of olive oil (1/4-1/2 a teaspoon)
• 1/2 teaspoon of smoked paprika 
• 1 teaspoon parmesan cheese 
• pinch of sea salt & pepper, if desired
• Optional- 2 slices of wholegrain bread, lightly toasted (substitute gluten-free bread for coeliacs)

COOKING 

1. Heat a medium frying on low to medium heat and add olive oil, swirling to coat. Add red onion, garlic and capsicum and cook, stirring, for around 2 minutes or until onion is soft. Add smoked paprika and chopped basil and stir for 30 seconds, mixing in with vegetables. Add the eggs and stir gently until the eggs are just set. 

2. Serve eggs on top of toast with a few basil leaves, if desired. 

x E