Green Eggs

Delicious any time of the day, this recipe will help you eat nutrients for two. It will also help you add close to 300mg of choline to your diet — choline is required for your baby’s brain development, placental function, helps prevent neural tube defects and shares many of the same nutritional benefits as folate.

| Serves 2 |

Ingredients

1 bundle broccolini or asparagus

4 organic eggs

1 tbsp thick natural yoghurt

1 handful baby spinach leaves

1 tbsp pesto or salsa verde

1 avocado, cut in half

½ lemon, juiced

For the pesto

1 cup leafy greens and fresh herbs such as parsley, basil

1 clove of garlic

1 tbsp freshly squeezed lemon juice

¼ cup walnuts (or nuts of choice)

2 tbsp olive oil

grated parmesan, salt and pepper to taste

Method

In a medium sized frypan, steam or braise the broccolini or asparagus for 2 minutes until just cooked. Squeeze over a little lemon juice and set aside.

Whisk the eggs, yoghurt and spinach in a bowl until combined. Season with salt and pepper.

Pour egg mixture into the frying pan and cook over low heat, stirring occasionally, until the eggs are creamy and fluffy.

Scoop the scrambled eggs onto two plates, top with the steamed green veggies, add the flesh from half an avocado to each plate and serve with a dollop of pesto.

Enjoy.

To make the pesto, add all the ingredients to a high speed food processor or blender and process until combined. Store leftover pesto in an airtight container in the fridge for up to one week.