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Veggies with Eggs

Easy-to-prepare, delicious, and nutritious eggs are the perfect addition to any meal, any time of day.

Eggs are a rich source of protein plus vitamins A, E, B5, and B12 and iron, iodine, and phosphorus - all vital nutrients for a healthy diet.

An average serving of 2 eggs contains:

  • 82% of your daily vitamin D requirements

  • 50% of your daily folate requirements

  • 25% of your daily riboflavin (Vitamin B2) requirements

  • 20% of your daily protein requirement

  • 60% of your daily choline requirement

  • 40% of your daily selenium requirements

Eggs with curried veggies

Serves 4 ✫ 8 Ingredients ✫ 15 Minutes


  • 3 tsps Extra Virgin Olive Oil (divided)

  • 1/3 cup Shallot (chopped)

  • 2 Zucchini (medium, sliced)

  • 3 cups Purple Cabbage (shredded)

  • 2 tsps Curry Powder

  • 4 Eggs (Free-range and or Organic)

  • Sea Salt & Black Pepper (to taste)

  • 4 tbsps Parsley (chopped)


  1. Heat a frying pan over medium heat. Once hot, add half of the oil. Add the shallot, zucchini, cabbage, and curry powder. Toss well and sauté for three to five minutes or until the vegetables have softened.

  2. Use a spoon to make spaces in the vegetables to cook the eggs, being sure to expose the pan. Add the remaining oil to these spaces. Crack one egg into each space, cover, and cook until the whites are set and the yolks are your desired doneness.

  3. Season with salt and pepper.

  4. Garnish with parsley, and enjoy!

Sharon Munsie Nutritionist


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