This is another one of my favorite to-go breakfasts since it travels very well! I love to top this off with avocado which I simply take in my purseβ¦I know it sounds weird but avocados are very travel friendly π₯
This is an upgrade to my egg pancake, which I typically eat for breakfast with a side of ghee sautΓ©ed breakfast veggies π
Of course, like everything, this tastes a lot better fresh so it also makes a great at-home breakfast or easy lunch!
One good hack is to make a double portion since it stores well in the fridge!
If you donβt have smoked salmon but want a protein boost, left over shredded chicken, bacon or ground meat works well too!
To make two portions you need:
4-6 eggs π₯
1 finely chopped zucchini π₯
Handful of spinach π₯¬
1 chopped baby bok choy π₯¬
A handful of chopped cauliflower or broccoli florets π₯¦
Salt and pepper π§
Fresh basil and chives πΏ
Ghee for frying π§
Optional: a dash of coconut milk (2 tablespoons), curry powder, smoked salmon π£
How to:
Heat up ghee in a pan. Finely chop the veggies and herbs and begin to sautΓ© them in the ghee. Season with salt and pepper and curry powder. Finely chop up the smoked salmon and add it to the veggies.
Combine the eggs, some salt and optimally the coconut milk. Whisk the eggs and pour the batter over the veggies. Fry in ghee for 3-5 minutes until the bottom is set and then place on the lid and let the whole thing set. This takes about another 5 minutes!
Serve with avocado, tahini pepper dip, and lots of butter π₯°
