Super Simple Egg noodles with roasted veg
SERVES
Serves ?
Prep
Preheat your oven to 170 degrees.
Cut the avocados in half, remove the stone, carve out the flesh and put half onto each dinner plate.
Cut the tops off the pointed peppers, cut in half length ways, and remove the seeds.
Chop any tough ends off the asparagus.
Crack the eggs into a large bowl and whisk well until yolks and whites are well combined. Add the garlic powder and smoked paprika, a pinch of sea salt and cracked black pepper, and whisk well again to combine.
Optional: Mix three tbsp of mayonnaise with half a tbsp of sriracha for serving.
COOKING
Place the red peppers, broccoli and asparagus into your baking dish. Coat well with oil (I use Hemp because I enjoy the slightly nutty flavour it gives the veg, but you can also use Extra Virgin Olive Oil), and put into the oven for 20 minutes.
Heat your frying pan over a medium heat and add a little ghee to coat the bottom of the pan (again you can use Extra Virgin Olive oil here if you prefer). Slowly pour in the egg mixture and turn the pan about so that the base gets coated in the egg and it is a couple of millimeters thick - as if you were making a french style crepe pancake. Once the egg pancake starts puffing up, check the underside for colour. When it has started to turn a light golden brown (usually after a minute or so) it is ready to turn over. Cook for a further 45 seconds on the other side and then remove from the pan. Repeat the entire process until you have used up all the egg - remember to add ghee each time so that it doesn’t stick.
Place all the egg pancakes on top of each other and using a sharp knife slice into wide noodle like strips.
Remove the vegetables from the oven and distribute onto the plates along with the egg noodles and a handful of spinach. Drizzle any oil left in the oven dish over the top - it will be infused with all the flavours from the vegetables and tastes delicious!
Optional: serve with a little sriracha mayonnaise on the side.
TIPS
Use organic produce where possible.
Adapt this recipe to use up any vegetables left in the fridge at the end of the week and make extra egg ribbons to add to your lunchbox for the next day.
Experiment by adding different spices to your whisked eggs. You can’t really go wrong!
INGREDIENTS
6 large free range eggs
2 avocados
2 red pointed peppers
200g tender stem broccoli
250g asparagus
4 handfuls of fresh spinach
1/2 tsp garlic powder
1 tsp smoked paprika
Hemp Oil or Extra Virgin Olive Oil
Ghee
Sea salt and cracked black pepper to season
Optional:
Mayonnaise
Sriracha
EQUIPMENT
Medium sized frying pan
Large oven dish