Di Westaway OAM, Health and Longevity Practitioner

A must for every sunrise or sunset hiking picnic … easy to make, easy to carry, easy to serve, delicious nutritious and full of fabulous real food protein, veggies, good fats and fibre.

• 1 tablespoon olive oil
• 1 large chopped red onion
• 2 garlic cloves minced
• 1 large chopped red capsicum
• Half cup sundried tomatoes chopped
• 3 cups fresh baby spinach rinsed
• One cup of red kidney beans rinsed and drained
• 8 large free range eggs
• 1/3 cup pure cream (no preservatives, thickeners or additives)
• 250 grams full fat cottage cheese
• 250 grams parmesan cheese grated
• Celtic sea salt and black pepper

Method:

In a 10-inch cast-iron skillet (great to enhancing iron absorption) or stainless-steel pan, warm oil over medium heat.

Add the red onion and garlic and sauté for 2-3 minutes, until slightly softened. Stir in the red capsicum and sundried tomatoes and sauté for 2 – 3 minutes.

Add baby spinach and then the red kidney beans. Cook for 1-2 minutes more, until the garlic is fragrant and the spinach is wilted.

While cooking the veggies, crack eggs into a large bowl and whisk well. Add the cream, cottage cheese, half of the parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk again to combine.

Remove skillet from the heat and spread the mixture into an even layer across the bottom of the skillet.

Pour the egg mixture evenly over the cooked veggie mixture. Gently swirl the pan to distribute evenly. Sprinkle the remaining parmesan cheese over the top of the egg mixture.

Cook on the lowest possible stove top heat with a lid on for 15-20 minutes, until the eggs are just set in the centre. Don’t overcook, especially if you’re using a cast iron pan, which holds the heat and will continue cooking after removing from heat.

Allow to cool before slicing into pieces, serve, and enjoy on your next hike!