This recipe does contain dairy (butter, cheese and yoghurt) and eggs.
Today, I picked lots of green things from my garden to make this quick meal, together with four eggs from our lovely chickens.
I melted a small dollop of butter in a heavy-based fry pan on a low heat and added:
One sliced spring onion
A handful of young beans
About 2 cups of sliced leafy asian style vegetables
letting them slowly cook.
While they were cooking, in a bowl, I mixed together:
4 eggs (free range)
About 1/3 cup biodynamic or home made plain or greek yoghurt
2 tablespoons of chopped fresh herbs (parsley, coriander (cilantro), oregano, tarragon, basil and garlic chives)
1/4 cup grated cheese
and added the mixture to the pan, cooking it over a low heat. I grated a little parmesan cheese on the top once it had almost cooked through and placed it under the grill on a medium heat to complete the cooking process.
(The garlic chives give it a delicate taste.)
Serve with a salad and a tomato based or mushroom sauce if you like, or your own favourite sauce, although it’s fine without any sauce and goes well with salad.
Now here is where the picture should be – but it got eaten before I remembered to take a photo! I’ll update the post next time I make it with a photo!
Mother Food Issues 