Courgette, Mushroom & Egg Breakfast
Updated: Jul 7, 2019
Perfect no-grain breakfast which will keep you full until lunch. Swap the courgettes and mushrooms for cherry tomatoes or any other vegetable you fancy.
1/2 tsp Rapeseed oil / Avocado Oil
1/2 Courgette (sliced)
6 Button Mushrooms (sliced)
1/2 cup Arugula
1/2 tsp Lemon Juice
1/8 tsp Sea Salt
Heat a frying pan over medium heat and add the oil, courgette and mushrooms. Cook for 6 to 8 minutes. Remove and set aside on a plate.
Using the same pan over medium heat, crack the eggs into the pan. Cook until the whites are set and the yolks are cooked to your liking. Add to the same plate.
Add the arugula to the plate and drizzle with lemon juice. Season the eggs and vegetables with sea salt.