Breakfast Recipe

Scrambled Eggs with Sautéed Mushrooms, Tomatoes & Spinach

Scrambled Eggs & Sautéed Mushrooms

(serves 2)

Ingredients:
6 eggs
2 T olive oil
8 mushrooms sliced
8 cherry tomatoes
1 T chopped parsley
2 cups baby spinach

Method:
Heat a pan to medium heat and add mushrooms and cherry tomatoes. You can sprinkle with a little bit of coconut amino sauce or tamari if you have any. This adds extra flavour. Once mushrooms & tomatoes are nearly cooked, add spinach for a minute to wilt then remove from pan onto plates.

Whisk eggs in a bowl. Add to the pan that the mushrooms were cooked in with some olive oil. Add the eggs and stir with a spatula. When eggs are nearly cooked, sprinkle with some chopped parsley and mix through.  Serve on top of sautéed mushrooms.

Be Well

xx