2 tsp olive oil
2 medium tomatoes, halved
6 medium mushrooms, peeled and stalk removed
6 cups baby spinach leaves
2 eggs
2 slices wholegrain bread*
Cracked black pepper, to season
*To make Gluten Free: replace wholemeal bread with gluten-free bread alternate.
Heat one teaspoon of oil in a large frypan over a medium heat. Add the tomatoes cut side down and mushrooms. Cook for 2-5 minutes, turn and cook for another 2-5 minutes. Remove from the pan and set aside. Add the baby spinach leaves to the pan for 1-2 minutes or until wilted.
Heat the remaining teaspoon of oil in a separate non-stick frypan over low to medium heat. Crack the eggs into the pan. Cook until the egg whites have set and the yolks are to your liking.
While the eggs are cooking, toast the bread.
To serve, divide everything between two plates. Season with pepper.
Serving Suggestion: Vegetables can be swapped for other vegetables or legumes you may have on hand such as avocado or salt reduced baked beans. Try adding a sprinkle of mixed Italian herbs to the tomato for more flavour.
Kids in the kitchen tips: Depending on your child’s age and skill, they can help with selecting which vegetables to include, as well as measuring and counting the ingredients, or toasting the bread.
When preparing this recipe:
| Serving size: 2 | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 1046 | 218 |
| Fat (g) | 10.1 | 2.1 |
| Saturated Fat (g) | 2.1 | 0.4 |
| Carbohydrates (g) | 16.8 | 3.5 |
| Sugars (g) | 4.8 | 1 |
| Fibre (g) | 8.5 | 1.8 |
| Protein (g) | 17.1 | 3.6 |
| Sodium (mg) | 348.3 | 72.6 |
Healthy Eating
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