This easy to prepare, gluten free, protein packed vegetarian breakfast is rich in Vitamins B12, B2, A, B5, K, C, Folate, Calcium, Selenium and Omega 3.
Duck eggs are higher in protein than hen’s eggs and have a higher concentration of omega-3 fatty acids (if they come from free range organic ducks).
Enjoy these eggs with my beetroot hummus (see other recipes) or some chopped avocado or smoked wild salmon.
These take 10 minutes to make and this recipe is enough for two portions.
Ingredients:
- 1 tbs coconut oil
- 3 large organic duck eggs
- 3 handfuls of organic spinach, washed and roughly chopped
- 20 grams of crumbled organic feta (can substitute for goat’s cheese)
- 1 small tomato to garnish
Method:
Add the spinach and eggs to a blender (I used my Nutri Bullet) and roughly blend to a ‘thick soup’ consistency. Warm the coconut oil in the pan and add the mixture – you have to keep mixing as it thickens, add the feta 2 minutes in and take off 2-3 minutes after you have added the feta. Garnish with a tomato and add a dollop of my beetroot hummus – enjoy!