Post-Workout Egg & Sourdough Breakfast (GF-flex)

Ingredients

• 1 Large whole egg
• 1 handful Spinach
• 1 Salt and pepper
• 50 g Mushroom, sliced
• 4 Pieces cherry tomatoes, halved
• 3 Large egg white
• 1 tsp Olive oil or cooking spray
• 1 slice (40–50 g) sourdough bread

Method

1. 0

   Whisk 1 whole egg with 3 egg whites in a bowl and season with salt and pepper.

2. 1

   Heat a non-stick pan with olive oil or cooking spray over medium heat.

3. 2

   Add mushrooms and cook for 2–3 minutes, then add spinach and cherry tomatoes and cook until softened.

4. 3

   Pour the egg mixture over the vegetables and gently scramble or cook as an omelette until set.

5. 4

   Toast the slice of sourdough bread.

6. 5

   Serve the eggs and veg with the toasted sourdough on the side.

Nutrition Facts