Low Carb Breakfast
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
Serves
235
Calories
17.2g
Protein
284g
Serving Size
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
- 1Preheat oven to 200C.
- 2On 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.
- 3Meanwhile boil some water in a pot or pan and crack your eggs, poaching about 3-4 minutes.
- 4Heat a small non-stick frypan and sauté spinach leaves with a touch of garlic (garlic is optional) and cook until just wilted.
- 5Place your mushroom on plate with spinach and tomato, poached egg on top of mushroom and garnish with crumbled feta over mushroom.
- 6Enjoy!