Kale is a super brassica vegetable that contains high levels of sulphur compounds essential for liver detoxification of carcinogens. Green leafy vegetables like kale are a rich source of vitamin K, which is a key nutrient for helping the body regulate inflammation, and for healthy bones and blood clotting. Eggs provide plenty of protein along with vitamin B12 needed for nerve function, and choline required to make acetylcholine, a brain chemical vital for enhancing memory. Eggs are also a source of vitamin D, needed for strong bones and optimal immune function.
Serves: 1
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Olive oil
- 1 medium potato, finely diced
- 2 handfuls kale, thinly sliced
- ¼ red capsicum, finely diced
- 2 spring onions, sliced
- Pinch sea salt & pepper
- ¼ tsp ground sweet paprika
- Squeeze lemon juice
- 1 egg
- Fresh herbs, to serve
- Crumbled feta or grated parmesan, to serve
Method
- Heat olive oil in frying pan over medium heat. Add potato and cook until tender.
- Add kale, capsicum, onions, salt, pepper, paprika and lemon juice and gently toss. Cook until potato is cooked through and kale has wilted.
- Make well in middle and crack an egg in.
- Cover pan for around 4-5 mins until egg is cooked to taste.
- Top with fresh herbs and crumbled feta or grated parmesan.
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