Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Low Disaccharide
This is a very quick and healthy alternative to fruit or eggs for breakfast, packed with goodness, and with the option of adding an egg.
Serves: 2
Prep time: 10 mins
Cooking time: 16 mins
Ingredients
- 2 tbsp coconut oil
- 200g mushrooms, sliced
- 5 leaves kale, deveined and shredded
- 2 handfuls baby spinach leaves, torn
- 3 spring onions
- 1 tbsp lemongrass, crushed
- 1 tbsp garlic, crushed
- 1 tsp salt
- ¼ tsp black pepper
- 1 tbsp dextrose powder
- 1 400g can tomatoes, diced
- 2 tbsp coconut yoghurt
Method
- Pour coconut oil into frying pan, and heat to medium high.
- Add lemongrass, garlic, salt and pepper and cook 1 minute.
- Add mushrooms, and onions and stir while cooking for 10 minutes.
- Mix in kale, spinach leaves, dextrose, and tomatoes and cook 5 minutes.
- Stir coconut yoghurt through, and serve with a poached egg on top.
Notes
Serve this with a poached egg on top if desired, this will also add a good serve of protein to your breakfast.
Yum!, I’m going to be doing this one. Thanks.