Weekend Breaky

Ingredients

• 2 eggs

• 1 egg white

• 100g of baby spinach

• 1/2 cup of sliced mushrooms

• 5 cherry tomatoes

• Extra virgin olive oil

Method

1. Sauté vegetables with olive oil in a pan, cover for 2-3 minutes on a low heat until vegetables are cooked.

2. Whisk eggs in a bowl, add to the pan and swirl around to ensure all edges are covered. You may need to push vegetables towards the centre. Season to taste.

3. Cover for a further 4-5 minutes, when you can see the bottom is well cooked and the egg is cooked through.

4. Flip onto a pan and serve with your choice of bread.