Egg, Mushroom and Spinach With Tomato and Chilli Salsa

15m
Prep Time
15m
Cook Time
30m
Ready In


"The big weekend breakfast or brunch from Australian BH&G Diabetic Living."

Original is 2 servings
  • TOMATO & CHILLI SALSA

Nutritional

  • Serving Size: 1 (497.9 g)
  • Calories 630.5
  • Total Fat - 46.3 g
  • Saturated Fat - 16.4 g
  • Cholesterol - 86.3 mg
  • Sodium - 326.4 mg
  • Total Carbohydrate - 31 g
  • Dietary Fiber - 5.9 g
  • Sugars - 13 g
  • Protein - 26 g
  • Calcium - 222.5 mg
  • Iron - 7 mg
  • Vitamin C - 120.2 mg
  • Thiamin - 1 mg

Step by Step Method

Step 1

Tomato and Chilli Salsa - Put the tomato, shallot, parsley, chilli and lime juuice in a small bowl and season with pepper and stir well to combone and then cover and set aside.

Step 2

Brush a large non-stick frying pan with half of the oil and heat on medium high and add the mushrooms and cook, tossing ofte, for 4 to 5 minutes or until the mushroom softens and then transfer to a plate and cover with foil to keep warm.

Step 3

Heat remaining oil in the pan on medium high and add spinach and cook tossing for 1 to 2 minutes or until it wilts.

Step 4

Meanwhile cut out a round of baking paper to line the base of a medium non-stick frying pan and spray paper with cooking spray and heat the pan on medium and then crack the eggs onto the baking paper and cook for 4 to 5 minutes or until eggs are set and slightly crisp around the edges.

Step 5

Divide the mushroom, spinach and eggs between plates and add the salsa to the plates and accompany with the toast and juice.

Tips


No special items needed.

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