½ cup sweet potato, grated
½ cup purple cabbage, grated
3 cloves of crushed or sliced garlic
2 zucchini, grated
1 bunch asparagus, sliced
5 baby cherry tomatoes, halved
1 tbsp ghee or olive oil
1 tbsp each of chopped dill, thyme, parsley
Sauté the sweet potato, purple cabbage, garlic, zucchini, asparagus and baby tomatoes in some ghee or butter. Add a little water and pop the lid on for a quicker cooking time.
In a separate bowl, combine the 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. You can either pour over the top and pop the lid on or move veggies to one side, pour into pan and allow to cook.
Add pepper and salt to taste. Serve with ½ avocado, lime juice and a drizzle of olive oil.