3 of your 5 a day: Mixed Vegetables Eggs

Serves 2

Prep: 5 min

Cook: 15 min


Nutrition Facts (per 1 serving):

Calories: 168

Fat (g): 12.1

Carbs (g): 5.2

Protein (g): 9.8



2 large or 3 medium free range eggs

2 handfuls of baby spinach

100g of mushrooms sliced

5 or 6 cherry tomatoes cut in half

2 garlic cloves finely chopped

2 tbsp of fresh parsley

½ tsp of chilli flakes (Optional)

1tbs of olive oil

Sea salt and freshly ground pepper to taste



  1. In a frying pan, heat the oil over high heat
  2. Add the mushrooms and garlic, and stir for a couple of minutes until the mushrooms have released their juice.
  3. Reduce the heat to medium and add the spinach, tomatoes, salt, pepper and chilli flakes. Stir occasionally, until the spinach are cooked.
  4. Using a table spoon, make one indention for each egg in the tomato sauce and crack an egg into each one.
  5. Reduce to low heat, cover the pan and cook until the whites are set.


To finish:

Scatter over the parsley and serve.


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