Quick, easy, tasty, need I say more...
Cavolo nero is a kale with lower oxalates so good for those on a low oxalate diet. This is also Low lectin if you use sheeps cheese ( pecorino or manchego)
Serves 2
· 6 rashes quality streaky
bacon
· 8-10 leaves of Cavolo nero (more if you like…)
· 4 medium free range eggs
· Juice ½ lemon
· 40g grated pecorino, manchego or parmesan)
· ½ a large celeriac, spiralized into noodles
· salt and black pepper
1. Pre heat the bacon so its crispy and cut into pieces
2. Put celeriac noodles in boiling salted water for around 2 minutes, add cavolo nero after 2 mins – celeriac cooks for 4 mins total
3. In a separated bowl mix eggs, grated cheese and lemon juice and good grind or two of pepper
4. Drain celeriac/ kale when cooked, then put back in empty/warm pan, mix in eggs mixture till warmed through, just a gentle heat – don’t scramble the eggs)
5. Serve and sprinkle chopped bacon on top
Approximate Macros per serving ( approximate 35g Protein, 30g Fat, 6g Carbs)