Name: Veggie breakfast scramble
Prep time: 3 min
Cook time: 4 min
Yield: 1
Ingredients: A drizzle of olive oil; 80g mushrooms, sliced; A pinch of salt and freshly ground black pepper; 4-5 cherry tomatoes, halved; 50g baby spinach, roughly shredded; 2 large British Lion eggs, beaten

Serves: 1
Prep: 3 mins
Cook: 4 mins

Ingredients

Calories: 207kcal
Carbs: 1.3g
Protein: 17.9g
Fat: 14.6g
Saturates: 3.6g
Salt: 0.7g

A drizzle of olive oil
80g mushrooms, sliced
A pinch of salt and freshly ground black pepper
4-5 cherry tomatoes, halved
50g baby spinach, roughly shredded
2 large British Lion eggs, beaten

Method

Heat a small non-stick frying pan, add the oil and mushrooms and season to taste. Cook over a high heat, for about two minutes, or until the mushrooms are browned and have given up their juices.
Add the cherry tomatoes and spinach leaves and continue to cook, stirring for a minute or until the spinach has wilted.
Add the eggs and cook for a further 30 seconds, stirring until the eggs have scrambled to your liking. Serve with wholemeal toast.