UPGRADEYOU RECIPES

MICROWAVE EGG & VEGGIE BREAKFAST

November 23, 2017

 

INGREDIENTS

 

  • 1 teaspoon coconut oil

  • 1 tablespoon water

  • 1/4 cup baby spinach, thinly sliced

  • 2 tablespoons mushrooms, chopped

  • 2 tablespoons shredded mozzarella cheese

  • 2 cherry tomatoes, sliced

 

 

METHOD

 

  • Coat an 8oz ramekin or custard cup with coconut oil

  • Add eg, water, spinach and mushrooms and beat until blended

  • Microwave on high power for 30 seconds

  • Stir, then microwave until egg is almost set, 30-45 seconds longer

  • Top with cheese and tomatoes

  • If you like you can enjoy with a slice of wholegrain or gluten free bread

 

 

MACROS PER SERVING

 

Calories: 157

Protein: 11g

Carbs: 2 g

Fat: 12g

Fibre: 2.5g

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