Mushroom Breakfast Pan

A one-pan cooked breakfast. What could be easier?
This is one of those easy staple breakfasts that gives you an amazing start to your day with protein and plenty of nutrients and vitamins. It's also a quick and easy lunch or dinner idea!

Note: We think the thyme or any other fresh herb is a yummy edition but it's still great without them.

Tip: It's really good with a little pesto added when serving.

Prep time: 5 mins
Cook time: 8 mins

Breakfast

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 teaspoons of cold pressed coconut oil

100 grams of sliced mushrooms

1/8 small red capsicum (30g)

1 long green shallot/scallion, sliced with white & green parts separated

4 cherry tomatoes, halved

1 cup of baby spinach (20g)

1 garlic clove, crushed

2 sprigs of fresh thyme (optional)

1 free range egg (50g)

Method

Heat oil in a pan to medium high heat. Fry off the mushrooms, capsicum and white part of shallots for approximately 3 minutes or until mushrooms start to soften.

Add tomatoes and cook for one more minute, add spinach, thyme and garlic and stir through.

Once the spinach is starting to wilt make a space in the centre and crack the egg in. Cover and cook until egg is done to your liking.

Calories: 203
Protein: 10.9
Carbs: 4.5
Fibre: 4
Fat: 15.44

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