Low Carb Breakfast
CAL P/SERVE
235
kJ P/SERVE
985
FAT P/SERVE
15.5g
SODIUM P/SERVE
145g
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.
Ingredients
- 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
Method
- 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.
- Enjoy!
Nutrition Table
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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