The breakfast fry up grew up and got healthy. Here’s satisfaction on a plate.
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Grilled Vegetarian Breakfast
2
Serves
0
Serves of fruit (per serve)
4
Serves of vegetables (per serve)Ingredients
- 2 teaspoons extra virgin olive oil
- 2 medium tomatoes, halved
- 6 medium mushrooms, peeled
- 6 cups baby spinach leaves
- 2 eggs
- 2 slices wholegrain bread
- Cracked black pepper, to season
Method
- Heat 1 teaspoon of extra virgin olive oil in a large, non-stick frypan over a medium heat. Add the halved tomatoes and mushrooms. Once cooked on both sides, remove the tomatoes and mushrooms from the pan, then add in the baby spinach leaves to wilt.
- Heat the remaining 1 teaspoon of extra virgin olive oil in a separate non-stick frypan over a low to medium heat. Crack in the two eggs. Cook until the egg whites have set and the yolks have set to your liking.
- Meanwhile, toast the wholegrain bread.
- Once the vegetables, eggs and toast are cooked, divide amongst two plates to serve. Season with cracked black pepper.
Recipe Notes
- Adapt this recipe to suit your preferences or what you have available. For example, other great vegetable options for breakfast include avocado and baked beans.
- If possible, choose tomatoes grown locally in the Granite Belt region.
The breakfast fry up grew up and got healthy. Here’s satisfaction on a plate.
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Nutrition per serving
|
1048kJ KJ |
17.7g Protein |
11.1g (≤10g) Fat |
2.1g Saturated Fat |
13.5g Carbs |
4.8g Sugars |
350mg Sodium |
10.6g Fibre |
| 219kJ per 100 g |
3.7g per 100 g |
2.3g per 100 g |
0.4g per 100 g |
2.8g per 100 g |
1g per 100 g |
73mg per 100 g |
2.2g per 100 g |
Acknowledgements
Recipe produced in conjunction with Nutrition Australia Qld.