5 eggs or 7 egg whites
2 long rashers of gluten free bacon
1 cup kale leaves, finely sliced, stem removed
1 cup spring onions, finely sliced
½ cup fresh flat leaf parsley, chopped
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1 tablespoon olive oil
Heat olive oil in a large non-stick frypan till warmed through.
Slice bacon into lardons and place gently into the pan so the pieces cover the whole pan. Now just leave them on a medium heat for about 5 minutes. Don’t move or stir them … patience people. After 5 mins, turn them and give them a shake and do the same thing on the other side. This means they will be delightfully crispy.
Place the kale and spring onions to the pan and mix through the bacon so everything is well combined.
While the bacon is sending your neighbours into a frenzy, mix eggs in a large bowl with the parsley, turmeric and pepper.
Pour eggs into the pan and mix through a few times to get the eggs onto the heat of the pan and combine well with everything.
That’s it! Cook eggs to your liking and serve with avocado and a drizzle of avocado or olive oil. Superb!!