You'll also find this recipe on page 58 of the FFS! Cookbook.
100g Roast Pork / Chicken or 200g Raw King Prawns
3 Large Eggs
1/2 inch cube Fresh Ginger (finely sliced) or 1/2 tsp Ginger Puree
50g Spring Onions
10ml Olive Oil / Coconut Oil
Salt & Pepper to season
Heat the oil in a small / medium frying pan and gently fry the ginger and spring onions for 2-3 minutes.
Add the meat (if using raw prawns, fry these with the spring onions & ginger for 4-5 minutes).
Whisk the eggs in a mixing bowl or use a hand stick blender in a tall container to make them frothy.
Turn the heat up to high and pour in the egg mix. For the first 30-45 seconds you want to keep the eggs moving so they don't stick to the pan.
Using a spatula, keep mixing the eggs and scraping the side and bottom of the pan to fold in the more cooked parts of the egg. This will prevent having a pool of uncooked egg at the top.
Turn the heat down to low and allow to cook for 2-3 minutes to ensure the dish is fully cooked.
Nutrition per serving
Calories 413, Carbs (net) 4.3 grams, Protein 40.1 grams, Fat 25.4 grams