August 23, 2017
Fresh Tomatoes, Breakfast, Lunch,
Eggs, Vegetables, Mushrooms, Spinach, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Brunch, Weeknight Meals, Oven Roast, Stove Top, Diabetic, Gluten-Free, High Protein, Non-Dairy more
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"From Australian Better Homes & Gardens Diabetic Living March/April '17."
Preheat oven to 200C fan forced.
Line an oven tray with baking paper.
Spray mushrooms and tomatoes with cooking spray and roast for 8 to 10 minutes or until mushrooms are tender and tomatoes have softened.
Meanwhile heat oil in a small non-stick frying pan over a medium heat.
Put eggs, milk and pepper in a small bowl and whisk to combine.
Add egg mixture to pan and cook, stirring occasionally, for 1 to 2 minutes or until egg starts to set and then turn off heat and stir until just set.
Arrange spinach, mushrooms, ham, tomatoes and egg on a serving plate or board and drizzle over pesto and serve with juice.
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I really enjoyed my Sunday brunch - delicious recipe. Pat I believe that you love eggs as much as I do. This recipe is perfect for Brunch and would also be great for a light dinner. I cooked the mushrooms/tomatoes stove top in a small pan adding the spinach & pesto to heat through just before topping the eggs with it. I had my orange juice earlier.