Spinach Egg Scramble & Mushroom Recipe
Beatrice Caffrey is a plant-based Chef, and nutritionist and shares her go-to dish for increasing Vitamin D levels.
Vitamin D is rich in egg yolks and mushrooms, making this the ideal dish for a healthy breakfast or a light but filling lunch! Will you give that a go?
Read on to get the full recipe!
- Olive or rapeseed oil
- 50g mushrooms
- 3 eggs
- Pinch of salt
- A handful of fresh spinach
- Parmesan cheese
- Sourdough or rye bread
1. In a hot pan, fry the mushrooms with a little oil until they are brown all over. Set aside.
2. Whisk the eggs in a small bowl and season with salt and pepper. Add the spinach to the pan and heat for 2-3 minutes until they have wilted down. Add the egg scramble and cook for a few minutes until they have reached your desired consistency.
3. In the meantime, toast your bread if you wish so. Add to a plate, then top with the egg spinach scramble and the mushrooms. Season with extra salt and grate some parmesan cheese on top.
(For a Vegan option - replace the eggs with Tofu!)