Sautéed Greens with Eggs and Brown Rice

Melt butter in a saucepan, then add garlic and onion.

Cook until onion has softened and is brown.

Add zucchini, broccoli and peas. Stir for two minutes.

Add vegetable stock and reduce heat. Cook for four to five minutes or until heated through.

While cooking, boil eggs in one sauce pan and boil rice in another.

Once cooked, stir in the brown rice and spinach into the greens mixture.

Divide into two bowls and top with goat's feta and sliced boiled eggs.

Energy 1657kj Calories 396cal Protein 20g Fibre 9g Fat 21g Saturated Fat 11g Carbs 35g Sugar