My favourite Sunday brunch, simple, delicious and nutritious.
I’m constantly seeking and experimenting recipes to include my favourite anti-inflammatory spice,’Turmeric’ without it being too over bearing, as my family is not always too keen on it, unless I hide it somehow, and what better way to blend it in other than the old favourite ‘eggs‘. enjoy!
- Free Range, organic, eggs, ‘if I had to choose between free range or organic, I would always go for free range.
- A bunch of kale, you can substitute with any greens really such as spinach or Cilantro
- Medium size onion
- 1 diced tomato
- A pinch of turmeric
- A pinch of Zaatar
- A small knob of butter
- Pinch of salt to taste
- Pinch of black pepper
Sautee the vegetables in butter on a medium heat, add the turmeric, Zaatar, and salt, once wilted, add the beaten eggs and cook over medium heat, once the egg base is cooked, transfer to a medium hot oven, or under the grill for a further 5 minutes, till the frittata has risen and golden, just before serving add the black peppers, never cook black peppers, as it can be pro inflammatory, but added raw after cooking, it acts as an anti inflammatory and it enhance the absorption of Turmeric.
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