Instructions

INGREDIENTS:  (Serves 1)
2tsp Rapeseed Oil
120g Courgette
1 Portobello Mushroom (~ 70g)
5-6 Asparagus Spears
130g Red Kindey Bean (1 small can)
1 Egg
25g Feta Cheese

 

RECIPE:
Get one frying pan and one small saucepan each on a medium heat with a little rapeseed oil.
Slice the courgette length ways and then cut into 1/2cm slices. Add these to the small sauce pan once the oil is hot.
Pull the stalk off the mushroom, and place into the frying pan with the inside facing down. Finely chop the stalk and add it to the courgettes.
Flip the mushroom after 3-5mins. Cut the asparagus spears into 1cm pieces and add to the frying pan. Fry for another 3-5mins or until the mushroom is cooked and the asparagus has blackened a little. Remove from the pan and set to one side (Don’t wash the pan yet).
Rinse and drain the kidney beans and add to the courgette along with a little black pepper and some sea salt.
Finally crack an egg into the old mushroom frying pan and scramble.
Serve the scrambled egg on top of the mushroom and the courgette beans and asparagus on the side. Crumble over the feta and tuck in!
Or for a more fancy presentation serve the courgette beans as a bed topped with the mushroom, then the egg, lastly scatter over asparagus and then the feta.

 

MACROS:
Calories = 343kcal
Protein = 26.3g
Fat = 16g (Saturated fat = 5.8g)
Carbohydrates = 24.2g (Sugars = 4.4g)

 

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