Kate’s Greens, Eggs and Ham Recipe

Kate’s Green Eggs and Ham

It’s so important to have a healthy liver. Your liver is responsible for processing anything you eat and drink. It processes any alcohol, toxins, pollutants or bad foods that enter our blood stream. Your liver loves green vegetables, especially cruciferous vegetables like brussel sprouts, broccoli, broccolini and cauliflower.

These veges boost the amount of glucosinolates in our bodies and these organic compounds increases the production of enzymes in our liver which supports good digestive health and the detoxification process. This is my healthy take on green eggs and ham, its easy, quick, 1 frypan lunch or dinner and delicious!

Ingredients

1 Bunch Broccolini or broccoli (cut into 1 inch pieces)
1 cup Brussel sprouts (cut in ½)
4-6 Kales leave (stalks removed and torn into pieces)
Any leftover roast veges (pumpkin, sweet potato, beetroot)
Handful Basil Leaves
80 grams ham (roughly diced) – optional
4 free-range or organic eggs, whisked in a bowl
2 tablespoons (finely grated parmesan)
30 grams goats cheese or fetta
1-2 birds eye chilli (finely chopped)
1 pinch pink salt
1-2 pinches cayenne pepper
1 Tbsp Extra Virgin Olive Oil or Macadamia oil
1 Tbsp Butter or Ghee

Method

Gently heat oil and butter in large heavy based frypan being careful not to let it smoke. Add brocollini, brussel sprouts, leftover roast veges and ham, stir for 2 min then add kale, chopped chilli, cayenne pepper and salt and put lid on. Cook for another minute or two, stir and then add beaten eggs, basil leaves and fetta. Stir for another minute or so until the eggs are cooked and then sprinkle with grated parmesan. Spoon into 2 bowls and dinner is served!
Serves 2