Image: Brittany via Eating Bird Food

Ingredients:


  • butter, for frying
  • ½ brown onion, finely chopped
  • 1 clove garlic, minced
  • ½ long red chilli, seeded and finely chopped
  • 2 bacon rashers, roughly chopped
  • ½ zucchini (courgette), diced
  • 6 asparagus spears, ends  trimmed and discarded, and the  rest  chopped into 1 cm (½ in) lengths
    (reserve the tips)
  • 1 handful of grape tomatoes, halved
  • 8 eggs
  • splash of almond milk
  • 1 large handful of baby spinach leaves, roughly chopped
  • 1handful of flat-leaf  (Italian) parsley, finely chopped
  • pink Himalayan salt,  to taste
  • 1 spring onion (scallion), finely chopped

Directions

  1. Melt the butter in a pan over a medium heat.
  2. Add the onion, garlic and chilli and saute until the onion softens.
  3. Add the bacon and  cook for about 5 minutes, then add the zucchini and asparagus and  cook for a further 5 minutes or until  the zucchini starts to soften slightly.
  4. Crack the eggs into a bowl, add the almond milk and whisk with a fork.
  5. Add the spinach and parsley to the eggs, season with salt and pepper and mix through.
  6. Pour the egg mixture into  the pan over the vegetables and bacon mix, add the reserved asparagus tips and spring onion on top and cook on a low to medium heat  for about 15 minutes or until cooked through . Serve immediately.

TIP

Turn this soup into a quick complete meal by grabbing a hot chicken on the way home  and adding the flaked breast to the soup,  as pictured.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.