Menamen
I first ate this and then perfected it in Turkey. It is usually served as a breakfast dish, but you can have it as a quick lunch or supper as well. Play with the ingredients and add any herbs, spices and vegetable combinations that you feel like. I've used just onion and greens before, I've made it with 5 different veg and feta or old cheddar. Traditionally, it's made with tomatoes, onion and peppers. You can also give it an Asian taste with a splash of tamari. Eggs are, of course a great source of protein, in particular sleep-promoting tryptophan and they are a great source of the powerful antioxidant selenium, as well as iodine, which supports the thyroid and vitamins B12 and Vitamin D. Choline in eggs is an important nutrient for the neurological system. If the chickens are fed a diet of Omega 3-rich foods (like flax,) they can also contain this essential fatty acid. Try to always choose free-range chicken's eggs and preferably living as clean a life as possible. This recipe serves 4.
1 tbsp water or broth
1 tbsp butter, coconut oil or olive oil
4 green onion, thinly sliced or ½ cup red or white onion
3 tomatoes, diced
1 bell pepper (red, orange, yellow or green,) diced
½ - 1 bunch of kale, chard or spinach, chopped to your liking (the smaller, the faster it cooks and the easier to eat!)
½ tsp each oregano, parsley, basil
salt and pepper, to taste (if using tamari, no need to add salt)
Warm broth/water and oil in pan over medium-low heat, add onions and peppers, saute for 2 minutes and add tomatoes and eggs, herbs, salt and pepper and any other vegetables you are using (except greens.) Stir constantly. When eggs are almost done, add greens and cook till warm. If you are using cheese or tamari, add those now. Serve alone or with whole grain or gluten-free bread.