Ingredients
- 36 grams mushrooms (3 medium cap mushrooms, stalks removed)
- 100 grams cherry tomatoes (on the vine)
- 1/4 teaspoon olive oil
- 2 large eggs (2 x 50 gram)
- Freshly ground black pepper, to season
- 15 grams spinach (baby spinach leaves, 1/2 cup)
- 30 grams ham (thinly shaved salt-reduced ham or gluten-free ham)
- 2 teaspoon pesto (or gluten-free pesto, to serve)
- 200 ml orange juice (freshly squeezed, to serve)
How to Make
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Step 1: Preheat oven to 200C fan forced.
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Step 2: Line an oven tray with baking paper.
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Step 3: Spray mushrooms and tomatoes with cooking spray and roast for 8 to 10 minutes or until mushrooms are tender and tomatoes have softened.
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Step 4: Meanwhile heat oil in a small non-stick frying pan over a medium heat.
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Step 5: Put eggs, milk and pepper in a small bowl and whisk to combine.
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Step 6: 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.
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Step 7: Arrange spinach, mushrooms, ham, tomatoes and egg on a serving plate or board and drizzle over pesto and serve with juice.
Tips & Variations
- Olive oil cooking spray
We hope you enjoy this recipe!
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