A dish high in protein that can be eaten for breakfast, lunch or dinner and one that positively supports the body’s own detoxification system.

Broccoli, as with many other cruciferous vegetables, contains many beneficial compounds including glucosinolate phytonutrients which help to neutralize and eliminate unwanted, harmful toxins from the body. Broccoli also contains vitamin C,  fibre and is acts as an anti-inflammatory, which helps to regulate sluggish bowels and reduce the inflammation that often occurs when the body is exposed to toxins.

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Ingredients

1 small onion, chopped finely
125 g fish (salmon, trout, sardines or mackerel) can or fresh, preferably sustainable
2 cloves garlic, crushed or finely chopped
2 tbsp coconut oil
200g of broccoli, steamed lightly
5 – 7 eggs (organic)
Generous grind of Himalayan salt or sea salt
Generous grind of pepper to taste

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Method

Preheat oven to 180 degrees celsius.

Saute onion in a frying pan with 1/2 of the coconut oil until soft.

Smear a baking dish well with remaining coconut oil.

Whisk eggs and add salt, pepper and garlic.

Lightly steam the broccoli and add broccoli to the fish. Mix well.

Place broccoli and fish mix to the baking dish and pour eggs over the top.

Bake around 30 – 40 minutes or until lightly golden on top.

This dish can be eaten hot or cold.

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Serves: 2-4