Shredded and Fried Buttery Brussels Topped with Egg and Avocado
500g Brussels Sprouts
1 Tablespoon Ghee
Sea Salt, to taste
Pepper, to taste
½ Tablespoon Olive Oil
1 Free Range Egg
1 Cup Cherry Tomatoes
2 Tablespoons Crumbled Organic Feta
Steps to Prepare
Using the Veggie Bullet, shred the brussel sprouts into a large bowl.
In a frypan on medium, heat the ghee then add the shredded brussel sprouts to toss for about 5-7 minutes or until browned. Add to plate and set aside.
Add oil to frypan to warm, then crack the eggs. Heat until whites are cooked. Place over the top of the brussel sprouts and serve with feta, avocado and tomato.
Don't have a Veggie Bullet? Use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, and a knife and cutting board to slice. Just expect to add additional prep time and use more counter space.