Meat-free Archives

Braai recipes

Grilled plum salad

5 minutes

Beans recipes

Edamame bean salad

Beetroot recipes

Tear-and-share fig-and-beetroot tartlets

25 minutes

Boards and

Celery bites with strawberry-top pesto

5 minutes

Chilli recipes

Pea “falafel” with all the toppings

35 minutes

Couscous recipes

Mediterranean couscous salad

10 minutes

Salad recipes

Green salad with cucumber-seed dressing

Mexican recipes

“Potacos” with cheese sauce

50 minutes

Breakfast recipes

Spring green skillet-baked eggs

20 minutes

Spring green skillet-baked eggs

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

4 baby marrows, sliced
1 T olive oil
Sea salt, to taste
100 g frozen peas
50 g kale, shredded
220 g ricotta, torn
6 free-range eggs, beaten
1⁄4 cup cream
Toast, for serving
Spring onions, to garnish

Method

1. Preheat the oven to 180°C. Pan-fry the sliced baby marrows in olive oil and sea salt to taste in a cast-iron skillet.

2. Remove from the heat and add the frozen peas, shredded kale and torn ricotta. Beat the free-range eggs with cream, season and pour into the pan.

3. Bake for 20 minutes until the eggs are set. Serve with toast, topped with sliced spring onions.

Cook's note: Serve this bake straight from the oven – it not only looks great on the table, but it’ll save on washing up, too.

Discover more breakfast recipes here.

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Mushroom-and-chestnut phyllo pie

Celeriac, radish and samphire salad

Grilled raspberry-and-chia tray jam

Grilled plum salad

Edamame bean salad

Tear-and-share fig-and-beetroot tartlets

Celery bites with strawberry-top pesto

Pea “falafel” with all the toppings

Mediterranean couscous salad

Green salad with cucumber-seed dressing

“Potacos” with cheese sauce

Spring green skillet-baked eggs

Spring green skillet-baked eggs

Ingredients

Method