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.

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