If you want to add some carbs to this dish, add a side of baked beans.
This recipe is low sugar, low sodium, low carb, low saturated fat and high protein.
- 2 large field mushrooms
- 2 eggs
- 100g fresh baby spinach leaves
- 1 large tomato, halved
- 1 clove garlic, crushed
- Sprinkle oregano
- Salt & pepper to taste
- 10g crumbled feta
- Preheat oven to 200C.
- On an oven tray lined with baking paper place field mushrooms and halved tomato then drizzle olive oil over. Sprinkle a little oregano over mushroom, season with salt and pepper. Bake for 15-20 mins in oven and take out.
- Meanwhile boil some water in a pot or pan and crack your eggs, poaching about 3-4 minutes.
- Heat a small non-stick frypan and sauté spinach leaves with a touch of garlic (garlic is optional) and cook until just wilted.
- Place your mushroom on plate with spinach and tomato, poached egg on top of mushroom and garnish with crumbled feta over mushroom.
Servings: 2 Serving size:284g
|Average Serve||Average 100g|
|Energy||985 kJ||347 kJ|
|235 Cal||83 Cal|
|Protein||17.2 g||6.1 g|
|Fat, total||15.5 g||5.5 g|
|- Saturated||4.3 g||1.5 g|
|Carbohydrate||3.5 g||1.2 g|
|- Sugars||3.0 g||1.1 g|
|Sodium||145 mg||51 mg|
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