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The other day, when I was in the kitchen making egg wraps, I really wanted to try make something else too.
Well, I knew that I had eggs & curly kale – So I took a look in the fridge, and found that I had some parmesan, chili & root vegetables.
And then … I made this 🙂
It is delicious – And it is healthy! ♥ Yay!
I am going to make this, some more. For breakfast & for lunch – It is great for both.
Recipe
Yield: 2 ramekins
Ingredients:
- 2 eggs
- 1 clove garlic
- ½ chili
- ½ small red onion
- 1 little/medium carrot
- 1 little parsley root
- 1 handful finely chopped curly kale
- Parmesan
- Salt & pepper
- Oil or butter
How to make it
- Preheat the oven to 180 degress, hot air
- Wash, peel & slice the root vegetables very thin
- Peel & ifinely dice the red onion
- Peel & finley chop the garlic
- Wash & finely chop the chili
- Butter a ramekin with some butter or oil
- Crack 1 egg, and dump it in the rammekin
- Add garlic, chili & red onion
- Mix the sliced root vegetables & add to the rammekin
- Season with salt & pepper
- Sprinkle with ½ of the curly kale & top with delicious fresh grated (finely) parmesan
- Bake in the oven for 15 minutes
Continue same procedure with the next egg
