1/3 medium sweet potato - diced into cubes
1 stalk silverbeet - chopped
1 stalk kale - chopped
7 organic eggs
Splash of unsweetened nut milk
Handful basil - chopped
1/3 capsicum
1/2 tomato
Splash extra virgin olive oil
Salt and pepper
Preheat oven to 180 degrees fan forced Heat a pan on med-high heat, add a drizzle of olive oil Once pan is heated, add sweet potato until slightly softened Add silverbeet and kale until wilted, remove from heat Whisk the eggs and milk with salt and pepper, place into small dish Evenly distribute all remaining ingredients to eggs Bake for ~ 45 minutes or until eggs are cooked and top in browned
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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