*A Healthy Big Breakfast*
Serves 4 You can still enjoy a big breakfast when you are watching your fat and calories. It just takes a bit of adaptation. This is delicious and tastes luxurious! 8 large free range eggs 4 TBS low fat milk salt and black pepper to taste a couple handfuls of fresh baby leaf spinach
8 baby portabello mushrooms 4 tsp basil pesto 4 vine ripened tomatoes 4 sprigs of thyme sea salt and freshly ground black pepper 4 whole wheat English muffins, split and toasted Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking paper. Cut an x in the top of each tomatoe with a sharp kniffe. Push a sprig of thyme down into each x. Place onto the lined baking sheet and sprinkle with a bit of sea salt and black pepper. Remove the stems from the mushrooms. Place them onto the baking sheet with the tomatoes, in a single layer. Top each with 1/2 tsp of basil pesto. Place into the oven and roast for 20 to 25 minutes. While the mushrooms and tomatoes are roasting make your eggs. Beat your eggs together with the milk and some salt and black pepper. Heat a large nonstick skillet over medium high heat. Spray it generously with low fat cooking spray. Pour the eggs into the heated pan. Let sit
for about 30 seconds and then with a wooden spatula start to scrape the
cooked egg from the outside into the centre of the pan, folding and
stirring as you go. Don’t rush it. You don’t want to over cook it,
neither do you want to undercook it. You just want to cook them until
they all pull together into soft creamy lumps, not dry curds. This
should take several minutes.Add the spinach a handful at a time, cooking to wilt it and scramble it in with the egg. You may want to turn the heat off
under the pan for the last minute or so. I often do.
Place your toasted muffins onto heated breakfast plates. Top each serving with one fourth of the scrambled egg mixture and accompany with 2 roasted mushrooms and 1 roasted tomato. Serve immediately!
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