Lightly saute seasonal vegetables with herbs and spices, then nest some eggs in the middle. You have yourself a veggie-packed breakfast that’s filled with protein.


  • 4 eggs
  • 1/3 large white cabbage, shredded
  • 1 carrot, sliced
  • 1 spring onion,
  • green and white ends, sliced
  • 1/4 bunch coriander leaves and stems, or use parsley leaves
  • 1 tsp ground turmeric.
  • 1 tsp cumin seeds
  • 2 tsp lemon juice
  • 2 tsp cold-pressed olive oil or coconut oil


  1. Heat a large frypan over medium heat.
  2. Add the oil, then add the cumin seeds and turmeric, cook for TO seconds.
  3. Then add the cabbage, carrots and spring onion to the pan and saute for 4 minutes or until starting to soften
  4. Then stir in the coriander or parsley, and lemon juice.
  5. Then push the vegetables to the edge of the pan to create a’ nest’ in the middle.
  6. Break the eggs into the’ nest’ and cook for another 4-5 minutes or until the eggs are nearly set.
  7. Serve immediately. 

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