2 Serves


  • 1 egg
  • 5 egg whites
  • 2 tbsp freshly chopped herbs (parsley or chives)
  • ground black pepper
  • 2 tbsp ricotta
  • 1 small handful baby spinach leaves
  • 1 tomato, sliced
  • 1 large mushroom grilled
  • ¼ avocado, sliced
  • 1 thick slice whole grain toast or steamed brown rice
  1. Method
  2. Notes

  1. Grill the mushroom for a few minutes each side until warmed through.
  2. Whisk the eggs lightly with 1 tablespoon of milk and herbs then season with a little salt and pepper.
  3. Pour the eggs into a non-stick pan, stirring with a wooden spoon, gathering all the soft , moist curds until creamy. Fold in the ricotta.
  4. Place the toast or brown rice onto a serving plate then top with tomato, avocado, spinach and mushroom. Spoon in the eggs and serve.

Add smoked salmon on top of eggs.
Use a little parmesan cheese in place of ricotta.
If you like chop all the veggies and stir into the eggs whilst cooking. Sweet corn is also delicious added to the eggs.

More Recipes