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Tuesday, September 18, 2012

Christophene and Scrambled Egg Dish

There are times when christophene comes in abundance to our home. After I've given away some we still have quite a bit left over so I've had to be pretty inventive to use this vegetable in different ways.  This is one of the ways I've prepared it.

Here is the 20th recipe in our 30 Day Nature Isle Recipe Marathon.

Christophene and Scrambled Egg Dish

1 christophene
4 eggs
1/2 onion
1 sprig parsley
1 sprig celery
1 sprig chives
Sea salt
Coconut oil/Olive oil

Peel and core christophene.  Cut into cubes and put to boil in salted water.  While christophene is cooking, whisk eggs and chop the onion, chives, celery and parsley.  When christophene is cooked, drain (remember you can reserve the water for using in soups or gravies). Saute onion in coconut oil/olive oil until translucent.  Add green seasonings and christophene. Saute for about 30 seconds.  Add whisked eggs and salt and stir.  Let eggs cook, stirring from time to time to prevent burning. Serve and enjoy!

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