Baked veggie breakfast

This hearty veggie breakfast will set you up for the day. It's quick and easy to make and it's packed with veg.

Serves

Prep

10 minutes

Cook

25 minutes

Each 368g serving contains (excludes serving suggestion)

KCal

259

Carbs

10.7g

Fibre

5.5g

Protein

9.9g

Fat

18.4g

Saturates

5.4g

Sugars

4.0g

Salt

0.25g

Fruit/Veg Portion

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Ingredients

4 x 1kcal spray

2 large Portobello mushrooms, stalks removed (80g each)

50g canned chickpeas, drained

½ tsp smoked paprika

200g bag washed baby spinach

2 tbsp herby low-fat soft cheese

1 small beef tomato (130g)

1tsp balsamic vinegar

1 small avocado (140g, prepared weight)

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Method

Step 1

Preheat oven to 200C/gas 6. Spray the baking sheet and mushrooms with 1kcal spray. Stand mushrooms in the middle. Toss the chickpeas in the paprika and scatter on the baking sheet. Cook for 5 minutes.

Step 2

Snip the corner off the bag of spinach and microwave on full for 2 minutes. Shake and cook for a further 1 minute until wilted. Leave to cool, then squeeze the spinach juices out of the snipped corner. Tip the spinach into a bowl and stir in the soft cheese. Season with black pepper.

Step 3

Place a slice of tomato on top of each mushroom, drizzle with balsamic, then top with the spinach.

Step 4

Slice the avocado, criss-cross over the spinach and lightly spray with oil.

Step 5

Cook for 12-15 minutes until the avocado is softening. Divide between serving plates. Scatter the chickpeas over and serve with extra balsamic drizzle.

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Baked veggie breakfast

Ingredients