½ cup sweet potato
½ cup purple cabbage
3 cloves of crushed or sliced garlic
2 zucchini, grated
1 bunch asparagus
5 baby cherry tomatoes
1 tbsp ghee or olive oil
1 tbsp each of dill, thyme, parsley
Sauté the grated sweet potato, purple cabbage, garlic, grated zucchini, asparagus and baby tomato in some ghee/butter. Add a little water and pop the lid on for a quicker cooking time.
In a separate bowl combine the 5 eggs and add the freshly chopped herbs, dill, thyme and parsley.
Once the veggies are cooked, but still firm add the egg mix to the pan. Eith pour over the top and pop the lid on or move the veggies to one side and pour into pan.
Pepper and salt to taste. Serve with ½ avocado, lime juice, drizzle with olive oil.