Ingredients
- 1 tablespoon olive oil
- 200g white cup mushrooms, sliced
- 120g packet baby spinach
- 250g vine-ripened cherry tomatoes
- 8 eggs
- 4 egg whites
- 1 teaspoon ground turmeric
- 1/4 cup (60ml) unsweetened oat milk
- 1 medium avocado, peeled, cut into wedges
- 2 tablespoon flat-leaf parsley leaves
- 4 slices rye sourdough, toasted
- 1 lemon, cut into wedges
Method
Step 1
Heat half the oil in a large frying pan over medium heat. Add the mushroom and cook, stirring, for 4 minutes or until the mushroom is tender. Add the spinach and cook, stirring, for 1-2 minutes or until the spinach just wilts. Transfer to a bowl and cover to keep warm.
Step 2
Add the tomatoes to the pan and cook for 4 minutes or until tomatoes begin to collapse. Add to mushroom mixture in the bowl and cover to keep warm.
Step 3
Meanwhile, whisk eggs, egg whites, turmeric and milk in a large jug. Season with pepper. Heat the remaining oil in a large non-stick frying pan over medium heat. Pour the egg mixture into the pan. Use a wooden spoon to stir gently, tilting the pan to allow the uncooked egg to run over the base, for 2-3 minutes or until the egg is just set.
Step 4
Divide the scrambled egg, spinach mixture, tomatoes and avocado among serving plates. Season with pepper. Sprinkle with parsley and serve with toast and lemon wedges.
