Super veggie brekkie

(serves 2)

INGREDIENTS

  • 4 pieces rye bread

  • 1 pack chestnut mushrooms

  • Black pepper

  • 1 tblsp pumpkin seeds

  • 1 tblsp sunflower seeds

  • 1 tblsp sliced almonds

  • Handful fresh spinach

  • 1 white onion

  • 1 red pepper

  • 2 cloves fresh garlic

  • 1 pot humus (plain or red pepper)

  • Olive oil

 

METHOD

  1. Peel the onion and discard the skin, chop in half, then into thin slices and place in a large frying pan,

  2. Next wash the mushrooms and slice and add to the pan with onions, drizzle with a little of olive oil and fry on medium/low heat for about 5 minutes, then add the crushed garlic and black pepper, fry another 5 minutes until soft, remove from heat and set aside,

  3. On a small plate, place the handful of spinach and cook in the microwave for only 10 seconds until it just about wilts,

  4. Chop the red pepper into small pieces and set aside in a bowl,

  5. Toast the pieces of rye bread and lay out on a prepared plate or board,

  6. Spread the humus on the pieces of toast, next top with chopped red pepper, gently lay out the spinach, and top with the onion, mushrooms mixture,

  7. Sprinkle the seeds and almonds on top, serve and enjoy whilst it’s warm!

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