GF DF V
Bitter greens such as these support a number of functions in the body that help us to maintain healthy digestive function, liver detoxification pathway function, and clearance of excess hormones such as unwanted (PMS-causing) estrogens. Bitter properties from plants like kale, broccoli, parsley, chard, and rocket stimulate digestive enzyme secretion and aid the breakdown of our food. This reduces likelihood of food intolerance, gut inflammation, gas, and bloating.
This recipe also calls for a good dousing of lemon juice to support the absorption of plant-sourced (non-heme) iron.
4 free-range eggs (organic where possible)
1/2 cup coconut milk (or preferred milk)
1 clove garlic, chopped
1/2 cup chopped broccoli heads
1.5 cup chopped mixed leafy greens e.g. spinach, silverbeet, chard, rocket, kale, parsley
Juice of 1/2 lemon
1 Tbsp. preferred cooking oil
Unrefined salt and ground black pepper to taste
1. Whisk eggs in a bowl and stir in milk, chopped garlic, and seasoning
2. Heat oil in a large shallow, non-stick or ceramic pan with a lid on medium. Add in broccoli and large stems of greens and allow to gently fry until softer but still crunchy adding water to stop them from burning.
3. Spread cooked greens evenly over pan, spread 1 cup of fresh, chopped greens in pan and pour over egg and milk mix.
4. Place the lid on and leave on low heat until the top of the omelette is almost cooked (egg still runny).
5. Remove lid, fold in half and cook for a further 2 mins. Remove from heat and serve with remaining greens, and the juice of 1/2 a lemon squeezed over top.