Egg, Mushroom and Spinach With Tomato and Chilli Salsa
Recipe: #16059
November 21, 2014
Categories: Breakfast, Eggs, Mushrooms, Spinach, Brunch Diabetic, High Protein, Kosher, Vegetarian, Fresh Tomatoes, more
"The big weekend breakfast or brunch from Australian BH&G Diabetic Living."
Ingredients
- TOMATO & CHILLI SALSA
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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.