Cooked breakfast

Cooking time of 20 minutes – Serves 1

Nutritional Information

• 453 Kcal
• 14g Fat
• 3.5g Saturates
• 44g Carbohydrates
• 14g Fibre
• 31g Protein
• 1.8g Salt

Allergens & Dietary Requirements

Allergens

• Gluten
• Egg

Dietary Requirements

• Halal
• Kosher
• Dairy-free
• Vegetarian
• Pescatarian
• Vegan

Ingredients

• 2 Eggs
• 70g Mushrooms
• 70g Cherry tomatoes, halved
• 1 Handful fresh baby spinach
• 1 Garlic clove, minced
• 1 Small can reduced-salt baked beans
• 1 Kcal spray oil
• Pepper
• 1 Small slice of wholemeal bread
• ⓥ This recipe can be made vegan by replacing the eggs with 2 vegan Quorn sausages cooked according to packet instructions

Method

1. In a bowl, whisk together the eggs. Add a pinch of pepper.
2. In a non-stick frying pan, spray some 1 kcal oil and add the eggs. Let them sit without stirring for 20 seconds and then continuously stir until you reach your preferred consistency.
3. In another pan, add some spray oil and garlic and leave to cook for a minute. Add the cherry tomatoes, mushrooms and spinach and sauté for 5-7 minutes.
4. Meanwhile, place the baked beans on a medium heat for 5 minutes.
5. Combine the eggs, beans and vegetables and enjoy!