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