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Grilled Vegetarian Breakfast
12 people liked
The breakfast fry up grew up and got healthy. Here’s satisfaction on a plate.
2
Serves
0
Serves of Fruit
(Per Serve)
4
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 2 teaspoons extra virgin olive oil
- 2 medium tomatoes, halved
- 6 medium mushrooms, peeled
- 6 cups baby spinach leaves
- 2 eggs
- 2 slices wholegrain bread
- Cracked black pepper, to season
METHOD:
- Heat 1 teaspoon of extra virgin olive oil in a large, non-stick frypan over a medium heat. Add the halved tomatoes and mushrooms. Once cooked on both sides, remove the tomatoes and mushrooms from the pan, then add in the baby spinach leaves to wilt.
- Heat the remaining 1 teaspoon of extra virgin olive oil in a separate non-stick frypan over a low to medium heat. Crack in the two eggs. Cook until the egg whites have set and the yolks have set to your liking.
- Meanwhile, toast the wholegrain bread.
- Once the vegetables, eggs and toast are cooked, divide amongst two plates to serve. Season with cracked black pepper.
RECIPE NOTES:
- Adapt this recipe to suit your preferences or what you have available. For example, other great vegetable options for breakfast include avocado and baked beans.
- If possible, choose tomatoes grown locally in the Granite Belt region.
NUTRITION: Per Serving
1048kJ
KJ
17.7g
Protein
11.1g (≤10g)
Fat
2.1g
Saturated Fat
13.5g
Carbs
4.8g
Sugars
350mg
Sodium
10.6g
Fibre
NUTRITION: Per 100 grams
219kJ
KJ
3.7g
Protein
2.3g
Fat
0.4g
Saturated Fat
2.8g
Carbs
1g
Sugars
73mg
Sodium
2.2g
Fibre
