A Panful Of Green Veggies With Eggs
This wholesome meal comes together in no time and is perfect for a light evening dinner.
Recipe By: Heleen Meyer
Serves: 4
Ingredients:
- 30 ml (2 tbsp) olive oil
- 10 ml (2 tsp) wholegrain mustard
- 10 ml (2 tsp) apple cider vinegar or lemon juice
- salt and pepper
- 250 g brown or button mushrooms, thickly sliced
- 5-6 large baby marrows, cut into ribbons with a vegetable peeler
- 100 g fine green beans, halved diagonally
- 125 ml (½ cup) frozen peas, rinsed
- 2 handfuls baby spinach leaves
- 60 ml (¼ cup) coarsely torn fresh mint leaves
- 4-6 eggs, soft fried, boiled or poached to your preference (or see tip)
- mature white cheddar or pecorino cheese, coarsely grated for serving
- lemon wedges for serving
How To Make A Panful Of Green Veggies With Eggs
- Mix 20 ml (4 tsp) of the oil with the mustard and vinegar or lemon juice and season to taste. Set aside.
- Heat the rest of the oil in a large frying pan over a medium temperature. Sauté the mushrooms until aromatic, but don’t overcook them – they must still be juicy. Spoon mushrooms out and add baby marrows to the pan. Sauté until just tender, but still bright green in colour. Take care, as this is a very quick process. Add the beans and sauté for another few minutes.
- Stir the mushrooms back into the pan with the peas and spinach. Add the sauce, toss through and season the mixture to taste. Stir in mint and serve immediately, top with eggs, cooked to your preference. Sprinkle with cheese and serve with lemon wedges.