VEGGIE RECIPE

Easy Green Breakfast

This recipe is a great one to whip up when on the road. It’ll use up whatever greens have started to wilt and make sure you get some healthy green in your diet!

Photography: Tayla-Jayde / Joshua Tree

INGREDIENTS

1 cup of left-over greens such as kale, or spinach and or brussels sprouts
1/3 cup herbs, such as parsley, mint, and or chives cut finely
2 Eggs
1-2 tablespoons olive oil or ghee
1 tablespoon Pesto
1 cup pre-cooked Rice
2 cloves Garlic minced
½ cup Crumbled feta cheese
Lemon check for serving

Equipment:
Gas cooker

Photography: Tayla-Jayde / Joshua Tree

Photography: Tayla-Jayde / Joshua Tree

HOW TO MAKE IT

  1. Place a frying pan on a gas cooker or fire reduced to coals. Add ghee or oil and allow the pan to get hot

  2. Once hot, add the greens and fry till a little crispy, then add the garlic. Once the garlic has softened, add the rice and pesto, cook off till warmed through and the rice has started to crunch in places. Add the feta just before removing from heat, and then portion onto plates.

  3. Using the same pan, add a bit more ghee or oil then fry the eggs. Serve with a wedge of lemon.