Being able to open your fridge, survey what’s there, and then create the most awesome meal ever is something everyone can do. Yes, even non-cooks can do this. As long as you have eggs. Eggs are awesome. One of my favorite things to do is to reach into the vegetable drawer in the fridge, saute something that catches my eye, crack a few eggs on top and flip the concoction out onto a plate. If you use the right combinations of vegetables, meats, herbs, cheeses… whatever ingredients put you in your happy place… you can dine on a feast fit for a foodie. I do this A LOT. And eggs are not just for breakfast; these eggs and vegetables were a light dinner for me.
Truthfully, what happens is that I have all these grandiose ideas when I go to the farmers market. You know the ones where you plan great complicated and beautifully crafted meals in your head and you buy bags of fresh meats and veggies and then later on in the week you realized so much of it is still sitting in your fridge? Well, that’s exactly what happened to me this week, but as often is the case, a happy accident occurred. This farmers market egg and vegetable creation transported me to a french bistro — it’s that good!
I am a big proponent of eating the whole egg. So many of the nutrients and the taste are in the yolk; I’ll never understand separating nature’s perfect food. Eggs help with many types of dryness in the body. If you have a dry cough or a frog-in-your-throat, try eating some eggs. They have also been shown to help women with various conditions during and after pregnancy.
Olives help prevent heart disease, they lower cholesterol and blood pressure and they have anti-inflammatory capabilities. In Chinese medicine, olives have been used to help people with whooping cough, to alleviate sore throats, and for help with laryngitis. Olives can also help ward off liver damage.
Zucchini cools you off and helps your body release excess heat; this, in turn, makes your mind feel more calm. Zucchini is a great detoxifier and it can make you feel less irritable on hot summer days, quenches thirst, and reduces edema.
I buy whatever micro greens are available at the market. This time, along with all of the beautifully displayed bins were amazingly fresh sunflower sprouts. Micro greens have all of the nutrition of the larger variety, but they have even more concentrated nutrients. Also, they are just plain pretty. When I was in cooking school, we used them to garnish plates; now, I use them for the great nutritional punch they pack. Sunflower sprouts are good for your muscles and your immune system. They boost fertility, calm indigestion, and can reduce inflammation… and they taste great!
Saute zucchini in ghee…
Crack a few eggs on top and stir it around just a little bit…
Top with sunflower sprouts…
Surround with your favorite pitted olives…
Drizzle with a great oil (I used hazelnut oil) and sprinkle with truffle salt. Enjoy!
- 2 tsp ghee (here's a good one)
- ½ of a medium zucchini, thinly sliced
- sea salt and black pepper
- 2 eggs (preferably organic)
- big handful of sunflower sprouts (or another micro green)
- big handful of your favorite olives (I used some great light green ones and some Greek cured ones)
- hazelnut oil (or another great flavored oil) to drizzle on top
- truffle salt (here's one)
- Melt the ghee over medium heat in a small skillet.
- Add the zucchini, season with sea salt, and saute until softened and starting to brown.
- Crack the eggs on top of the zucchini and stir it around just slightly so the egg gets just cooked through, and transfer to a plate.
- Top with sprouts and surround with olives.
- Drizzle with oil and season with truffle salt.
- Bon Appetit!