By Nikki Young
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Extra info for 4 Ingredients Paleo Cookbook
In a bowl whisk together the eggs and thyme. Line an ovenproof dish with baking paper. In the ovenproof dish, place the leek and mushrooms in the dish and press down firmly, then pour over the beaten eggs. Place the dish in the oven and bake for 15-20 minutes or until the eggs are set. Cool slightly before serving. Zucchini & Thyme Omelette serves 4 2 small-medium zucchini, chopped 1 onion, diced 1 tsp fresh thyme leaves 6 eggs Preheat a fan-forced oven to 180 Celsius/350 Fahrenheit. In a bowl whisk together the eggs and thyme.
Place the lobster skewers on the grill for 2-3 minutes on all sides or until cooked. Serve with lime wedges. Pancetta Wrapped Scallops serves 4-6 500g large scallops, roe removed 20 long thin slices of pancetta 3 tbs olive oil Juice of ½ a lemon Wrap one slice of pancetta around the edge of each scallops. Heat the oil in a pan on high heat and cook the scallops, pancetta side down in batches on all sides until the pancetta is crisp. Then place the scollop face side down in the pan and cook until golden, being careful not to overcook.
Return the pan to the heat, add the eggs and cook to your liking. Place the capsicum on a plate and top with the fried eggs to serve. Yellow Squash with Boiled Eggs serves 2 2 tbs olive oil 4 yellow squash, thinly sliced 2 tsp fresh thyme leaves 4 eggs Heat the oil in a pan on medium-low heat and add the yellow squash and thyme. Cover and cook for 20-30 minutes or until tender and cooked. Stir occasionally to prevent burning. Boil the eggs for 6 minutes. Cool then peel and cut in half. Place the yellow squash on a plate with the eggs on the side.
4 Ingredients Paleo Cookbook by Nikki Young