6 eggs – ideally at room temperature
1 medium size zucchini
1 teaspoon of salt
1 cup roasted pumpkin
1 cup fresh kale, silver-beet or spinach leaves
1 tablespoon chopped parsley
olive oil for cooking
salt and pepper to taste
Grate zucchini and sprinkle lightly with salt, leave to sit for 10 minutes to draw the moisture out.
Pre-heat your oven to 180 degrees
Crack your eggs into a medium size mixing bowl and whisk until well combined, season with salt and pepper
Rinse the salted zucchini in fresh water and then using your hands squeeze the moisture out
Roughly cut the greens
Heat a small size frypan over a low- medium heat
Add enough olive oil to cover the base of the pan
Once the oil is warm enough to create a sizzle (Test this with a piece of the grated zucchini)
Pour in the egg mixture, it should “soufflé” up at the sides.
With a spatula or wooden spoon “pull’ the edges in to the centre
Place the grated zucchini, pumpkin and greens evenly into the cooking egg mixture.
Place in the oven until cooked through (the middle will feel “spongy” when pressed
Allow to cool then cut into slices and put in fridge
You now have ready made breakfast for the next few mornings