Scrambled eggs with softened carrot & courgette julienne
You will need (feeds 2):
1 + 1 tsp ghee ((pure butter fat))
2 young carrots (bunched, sweet)
2 young courgettes
1 or 2 wet garlic cloves
small bunch of flat leaf parsley
1. Julienne the courgettes and carrots.
2. Melt 1 tsp ghee in a wide bottomed pan. Add the julienned carrots and courgettes, immediately put a lid on, and gently cook for 3 to 4 mins, just until they get a brighter colour. The veg should be soft(ish) but not cooked, more like between raw and cooked. Add thinly sliced garlic. Take the pan off the heat.
3. Gently cook the scrambled eggs on low heat with 1 tsp melted ghee (for details follow the link).
4. Place the carrot & courgette julienne on the plate, top with the scrambled egg, and sprinkle with chopped parsley. Enjoy!
Allergy: Eggs. No gluten. No grain. Vegetarian.
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