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½ small brown onion, diced
½ tsp Gewürzhaus Immunity Blend
3 swiss brown mushrooms, cut in half then sliced
¼ small red capsicum, diced to 1cm pieces
1 sprig fresh parsley, finely chopped
3 large kale leaves
3 eggs, lightly whisked
5 small radishes, sliced into 0.5cm pieces
Gewürzhaus Australian Black Peppercorn (Ground)
Gewürzhaus Sel Gris De Guerande
Extra virgin olive oil
Heat a generous glug of extra virgin olive oil in a cast iron pan on medium heat.
Fry off the onions and mushrooms until they soften, then add capsicum, parsley, and kale after about 5 minutes.
Stir and continue to fry gently until all the ingredients are soft and browning.
Add ¼ teaspoon of salt, Immunity Blend and a pinch of pepper.
Stir and cook a further 5 minutes.
Add radishes and eggs and fold together. Cook until eggs are done.
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