These Italian eggs are colorful, fast and very tasty.
I use a typical Italian combination of vegetables, namely Cavolo Nero (Black palm cabbage), chard, bimi broccoli, red pepper, red onion and tomatoes. This combination of green, red and white (Italian flag), makes your dish look very cheerful.
Cavolo Nero is an old-fashioned vegetable, which you will still find in organic shops and on the market in the Netherlands. In the Netherlands it is sometimes also called palm cabbage.
Palm cabbage is an almost black cabbage with a lot of flavor. It’s like Italian kale. Palm cabbage is an ancient crop. If you can’t find palm cabbage, you could replace it with kale or savoy cabbage. As with other cabbages that you want to stir fry briefly, cut the veins from the palm cabbage (unless you have very fresh young leaves, then you don’t have to).
I’ll also add some bimi broccoli. Regular broccoli is also possible, but then add small pieces so that it cooks quickly.
How many eggs
I use 2 eggs per person, but if you are very hungry or if you are vegetarian and have trouble getting enough protein, then you can also take 3 eggs and leave the amount of vegetables and extra virgin olive oil unchanged. It used to be thought that it was unhealthy to eat more than 1-2 eggs a week, but now we know that this is not the case at all. You can read more about this here.
What are you doing with the vegetables that’re left?
You do not use the whole red pepper in this dish, because it is quite high in carbohydrates. You can easily make or ferment vegetables that you have left over. This certainly applies to hearty vegetables such as bell pepper, bimi broccoli, celery, cauliflower etc. And you can also combine that with each other. You can’t make tomatoes or leafy vegetables properly. Here you can read more about fermenting vegetables, it’s really very simple!
- 4 Tablespoons extra virgin olive oil
- 1 Clove garlic
- 1 red onion
- 100 gram palm cabbage (or kale or savoy cabbage)
- 50 gram chard (or leaf spinach)
- 100 gram bimi broccoli
- 50 gram red pepper
- 50 gram cherry tomatoes
- 6 eggs (2 eggs per person)
- salt and pepper
- Clean the garlic and cut into pieces.
- Peel the onion and cut into small pieces.
- Heat the olive oil in a large frying pan over a high heat. Once the oil is hot add the garlic and onion and turn the heat to moderate, because garlic burns very quickly. late 5 minutes gently yarn.
- Cut the large veins from the palm cabbage and cut the palm cabbage into a number of large pieces. Discard the veins and stem.
- Wash the chard and pat dry. If you have large chard leaves, cut them into pieces and remove a hard grain if necessary (this is usually not necessary).
- Halve the tomatoes.
- Wash the peppers, halve and remove the seeds. Cut the peppers into pieces.
- Add the broccoli, bell pepper, palm cabbage, tomatoes and chard to the frying pan and stir together. You can turn the fire up a little bit to moderate-high now.
- Break the eggs into the pan so that the yolks remain whole and put the lid on the pan (or a large plate instead of a lid). late 10 minutes cook over a moderate heat.
- Season with salt and pepper.
calories: 347Kcal | Gross carbohydrates: 12G. | protein: 15G. | Fats: 27G. | Sodium: 187Mg | potassium: 475Mg | fiber: 2G. | Vitamin A: 6017Iu | Vitamin B1: 1Mg | Vitamin B2: 1Mg | Vitamin B3: 1Mg | Vitamin B5: 2Mg | Vitamin B6: 1Mg | Vitamin B12: 1μg | vitamin C: 103Mg | vitamin D: 2μg | Vitamin E: 4Mg | Vitamin K: 386μg | calcium: 144Mg | copper: 1Mg | folic acid: 71μg | iron: 3Mg | manganese: 1Mg | magnesium: 47Mg | phosphorus: 233Mg | selenium: 28μg | zinc: 2Mg | Net carbs: 10G. | Macro Fats: 69% | Macro Carbohydrates: 14% | Macro Proteins: 17%