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! 

INGREDIENTS

• Olive or rapeseed oil
• 50g mushrooms
• 3 eggs
• Pinch of salt
• A handful of fresh spinach
• Parmesan cheese
• Sourdough or rye bread

METHOD

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!)