Mushroom brunch
- Miriam Nice
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Serves 4
Easy
Prep: 5 mins
Cook: 12 mins - 15 mins
A star rating of 4.5 out of 5.74 ratingsRate
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You only need mushrooms, eggs, kale and garlic to cook this tasty one-pan brunch. It's comforting yet healthy, fibre rich and gluten-free too
Gluten-free
Healthy
Keto
Vegetarian
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Keto bread
A star rating of 4.8 out of 5.17 ratings
Ingredients
Nutrition
Units:
MetricUS
- 250g mushrooms
- 1 garlic clove
- 1 tbsp olive oil
- 160g bag kale
- 4 eggs
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Nutrition: Per serving
-
kcal154
low
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fat11g
-
saturates2g
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carbs1g
-
sugars1g
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fibre2g
-
protein13g
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salt0.4g
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Method
-
step 1
Slice the mushrooms and crush the garlic clove. Heat the olive oil in a large non-stick frying pan, then fry the garlic over a low heat for 1 min. Add the mushrooms and cook until soft. Then, add the kale. If the kale won’t all fit in the pan, add half and stir until wilted, then add the rest. Once all the kale is wilted, season.
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step 2
Now crack in the eggs and keep them cooking gently for 2-3 mins. Then, cover with the lid to for a further 2-3 mins or until the eggs are cooked to your liking. Serve with regular or keto bread for a keto-friendly version.
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Recipe from Good Food magazine, November 2017
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A star rating of 4.5 out of 5.74 ratings
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