Big Veggie Breakfast
Serves 1Prep 5 minCook 10 minCost $2.05 per serveBy Michelle Hanlon
A colourful, filling breakfast packed with vegetables — no bacon needed.
Gluten FreeNutrition: This breakfast gives you protein from the eggs, plenty of vegetables, fibre and nutrients, with avocado and olive oil providing unsaturated fats. The butter adds flavour, so you don't need much.
Ingredients
- 2 eggs, poached
- 1 cup baby spinach
- 5 mushrooms, sliced
- 1 Roma tomato, sliced or halved
- ½ avocado
- 1 tsp butter
- 1 tsp olive oil
- Salt & pepper, to taste
- Chilli, optional
Method
- 1Heat the butter and olive oil in a frying pan over medium heat.
- 2Add the mushrooms and tomato and cook until golden and softened.
- 3Add the spinach and toss until just wilted. Season with salt and pepper.
- 4Meanwhile, poach the eggs to your liking.
- 5Add the cooked vegetables to a plate with the avocado.
- 6Top with the poached eggs and add fresh chilli if you like.