Happy Monday, Fam!
Hope you are feeling okay-ish, powered by caffeine, and mentally prepared to face whatever this new week decides to throw at us.
How was your weekend?
Maybe you were saying goodbye to a loved one, celebrating a wedding, spending time with friends and family, serving God, or just resting and taking things slow.
No matter how your weekend went—happy, sad, or calm—food has a way of bringing comfort and being there for us.
Today’s menu is keeping things easy, gentle, and stress-free—because it’s Monday, and honestly, that alone is reason enough. Between emails, physical work, and life doing the most, cooking something complicated is simply not the vibe.
That’s why today’s star is our Lemon-Garlic Veggie & Egg Fold.
Quick to make, super tasty, and here to save the day—and your hungry tummy.
So before my remaining energy completely disappears, let me show you how to put this delicious little lifesaver together.
How to make Lemon-Garlic Veggie & Egg Fold
Serves: 1–2
Ingredients:
- 2–3 eggs
- 1 cup chopped cabbage or spinach
- ½ onion, thinly sliced
- 1 small carrot, grated
- 1 clove garlic, finely chopped
- Juice of ½ lemon
- Salt & black pepper to taste
- 1 tbsp cooking oil or butter
- Optional: chilli flakes or fresh herbs
Method:
- Sauté the veggies: Heat oil in a pan. Add onion and garlic, cook until soft. Add carrot and cabbage/spinach. Sauté until just tender.
- Add the eggs: Beat eggs lightly with salt and pepper. Pour over the veggies and let it set slightly.
- Fold & finish: Gently fold the eggs over the veggies like a soft omelette. Squeeze lemon juice over the top and sprinkle chilli or herbs if using.
- Serve warm: Enjoy on its own, with toast, or wrapped in a flatbread.
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