By Nikki Young
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Additional info for 4 Ingredients Paleo Cookbook
Place the dish in the oven and bake for 15-20 minutes or until the eggs are set. Cool slightly before serving. Zucchini & Thyme Omelette serves 4 2 small-medium zucchini, chopped 1 onion, diced 1 tsp fresh thyme leaves 6 eggs Preheat a fan-forced oven to 180 Celsius/350 Fahrenheit. In a bowl whisk together the eggs and thyme. Line an ovenproof dish with baking paper. In the ovenproof dish, place the chopped zucchini and press down firmly then pour over the beaten eggs. Place the dish in the oven and bake for 15-20 minutes or until the eggs are set.
Sautéed Swiss Chard with Scrambled Eggs serves 2 300g red swiss chard, ends trimmed, chopped 1 tbs olive oil 4 eggs Pinch ground black pepper In a pan on medium heat fry the swiss chard in the oil for 4-5 minutes, or until the swiss chard has wilted. Whisk the eggs together lightly in a bowl then pour into the frying pan, stir constantly until cooked. Serve the scrambled eggs with a side of swiss chard and pepper to season. Green Beans with Tomatoes and Poached Eggs serves 2 300g green beans, top and tailed 400g can diced tomatoes 1 tsp fresh oregano, finely chopped 4 eggs Place the tomatoes and oregano in a large pan on medium heat, bring to simmering point then add the green beans.
Serve the boiled quail eggs with a side of asparagus and walnuts. Tomato & Avocado Omelette serves 1 2 eggs 1 tbs olive oil 1 tomato, finely diced ½ avocado, sliced Beat the eggs in a bowl. Heat the oil in a pan on medium-low heat and add the egg mixture to the pan, moving the pan in a swirling motion to make a thin omelette. Cook for 2-3 minutes until the eggs are to your liking. Remove from the pan. Place the diced tomatoes and avocado slices on one edge of the omelette then roll up to enclose the filling to serve.