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Herby Green Eggs

GF | DF | NF | RSF
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Servings: 2 Adult
Course: 1 meal a day, Baby Led Weaning, BLW, Breakfast, Family Meals, vegetarian
Ingredients Equipment Method Notes

Ingredients
  

  • 5 grams fresh parsley
  • 5 grams fresh basil
  • 40 grams silverbeet or baby spinach
  • 4 Eggs
  • 1 tbsp ghee for cooking or olive oil for DF

Equipment

  • Boiling pot
  •  Blender
  • Frying Pan
  • Spatula or utensil for stirring and flipping
  • Ghee

Method
 

  1. If using silverbeet, remove the stems and place the greens into a boiling pot of water for 30 seconds to gently blanch
  2. Add the greens to a blender with the fresh herbs and blend until combined
  3. Crack the eggs into the blender and blend with the greens
  4. Preheat a frying pan over a medium - high heat and add in the ghee. Once the pan is hot and the ghee has melted, pour in the green egg mixture and continue moving the mixture around the pan while it cooks
  5. Remove from the heat once the eggs are cooked

Notes

Age Appropriate: When tolerating eggs
Recipe created for Boob to Food by Jane Houston