Page 29 - EON Edible Garden Manual

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2 tablespoon oil
½ teaspoon salt
½ teaspoon pepper
5 cups of mixed vegetables that can be roasted
such as pumpkin, sweet potato, zucchini, corn,
capsicum, eggplant etc
2 cups spinach or fresh herbs
3 eggs
SERVE WITH (OPTIONAL);
Brown bread or wraps
BREAKFAST
FRY-UP
COOKING METHOD
STEP BY STEP
INGREDIENTS
1. Pre-heat oven to 180 degrees.
2. Peel and slice all of your roasting
vegetables into the same size small
cubes.
3. Put them on a baking tray with 1
table spoon of oil, pinch of salt and
pepper and mix the vegetables and
oil with clean hands.
4. Roast in the oven for 20 minutes
or until all vegetables are soft and
cooked. Take them out and let them
cool for 5 minutes.
5. Wash the spinach/herbs and drain
them. Chop them up into thin slices.
6. Crack the eggs into a small bowl
and mix milk/water with a fork.
7. Heat 1 tablespoon of oil in a frypan.
8. Add the roast vegetables, spinach/
herbs and then the eggs mix over
the top.
9. Very slowly and gently stir all
ingredients together until the eggs
are cooked.
10. Serve with brown bread or wrap up
the mixture in wraps.
WARM VEGETARIAN MEALS
THIS MEAL SERVES
FOUR PEOPLE
4x
28