Rustic Eggs Parmigiana

Name: Rustic Eggs Parmigiana
Prep time: 17 min
Cook time: 21 min
Total time: 38 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 400g eggs; 1 cup zucchini; 1 cup silverbeet; 2 pumpkin; 300g damper bread; 2 tbsp bush tomato; to taste vegemite glaze; 2 tbsp lemon myrtle; 1 tbsp olive oil; to taste salt and black pepper

A rustic Australian eggs dish with zucchini, silverbeet and pumpkin, finished with bush tomato, vegemite glaze and lemon myrtle, served with damper bread.

Total time

38 min

Prep

17 min

Cook

21 min

Difficulty

easy

Cuisine

Australian

vegetarian

Ingredients

400geggs

1 cupzucchini

1 cupsilverbeet

2pumpkin

300gdamper bread

2 tbspbush tomato

to tastevegemite glaze

2 tbsplemon myrtle

1 tbspolive oil

to tastesalt and black pepper

Instructions

Crack and whisk the eggs, season them, then stir-fry over medium-high heat until just set, about 10 minutes.

Add the zucchini, silverbeet and pumpkin, cooking until softened, about 6 minutes.

Stir in the bush tomato, vegemite glaze and lemon myrtle for 4 minutes.

Warm the damper bread separately.

Let everything simmer for about 8 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the damper bread, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

412

Protein

20.4g

Fat

15.7g

Carbs

48.4g

Fiber

5.1g

Sodium

613mg

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