If you're tempted to skip breakfast because you're pressed for time, don't. You can whip this recipe up in a few minutes and be on your way in no time. And you'll be set up nutritionally for the day ahead.
- 6 Med Button Mushrooms, sliced
- 1 clove garlic
- ½ leek, washed and slice
- 1 tsp. Worcecshire sauce
- Sprinkle oregano
- 1 large slice bread, dark rye sliced thickly
- 2 tsp. olive oil
- 1tblp. water
- S & P to taste
- In a small non-stick frypan, heat olive oil and sauté leek until softened, about 4-5 mins.
- Add sliced mushrooms, pan will be full but this will reduce down by 1/3 so don’t worry.
- Add the tbsp. Water keep turning mushrooms over. After a couple of minutes then add the Worcecshire sauce, oregano and garlic and keep cooking for a few more minutes until it cooks. Season with S & P to taste.
- Toast bread and serve immediately.
Servings: 1 Serving size:321g
|Average Serve||Average 100g|
|Energy||1160 kJ||360 kJ|
|277 Cal||86 Cal|
|Protein||16.8 g||5.2 g|
|Fat, total||7.2 g||2.2 g|
|- Saturated||1.2 g||0.4 g|
|Carbohydrate||28.1 g||8.8 g|
|- Sugars||8.6 g||2.7 g|
|Sodium||368 mg||115 mg|
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