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PREP 5 MIN · COOK NONE
DF · EF · GF · NS · NF · VE · V
INGREDIENTS
SERVING 1

  • 4 large eggs
  • 80g button mushrooms sliced
  • olive oil spray
  • salt & pepper, to taste
  • 12 cups (60g) baby spinach leaves
  • 30g goat’s cheese
  • pinch cayenne pepper, to taste
  • 2 thin slices (1 1/2 oz ea) wholegrain bread (or gluten free) toasted
METHOD
This method is based on 1 serving
  1. Whisk eggs together in a small bowl until you have even colour and texture.

     

  2. Heat a non-stick skillet over medium low heat.

     

  3. Spray sliced mushrooms with oil, season with salt and pepper and add to hot skillet. Sauté for 3-4 minutes or until golden brown. 

     

  4. Add spinach to the skillet of mushrooms and stir for 30 seconds to wilt. 

     

  5. Add egg mixture and continue to stir, keeping your spatula moving the entire time to create large curds. 

     

  6. Season to taste with salt and pepper and transfer to serving plate.

     

  7. Crumble over goat’s cheese, season with cayenne and serve with toast.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 2483
Energy (cals) 593
Protein 38.5g
Fat 33g
Sat. Fat 12.7g
Carbs 32.5g
Sugar 4.3g
Fiber 6.7g
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