2 whole eggs
1 tsp olive oil or butter
1 red pepper, deseeded and finely chopped
1 shallot, finely chopped
2 Mushrooms, thinly sliced
1-2 chopped fresh tomatoes
1 large handful fresh baby spinach
25 g reduced fat mature cheddar
Wholemeal toast 1 thick slice, to serve
Extra shallot for garnish, finely chopped
Mix the eggs with some pepper and salt and set aside.
Heat the oil in a non-stick frying pan and sauté the capsicum, shallots and mushrooms for 3 minutes.
Pour in the eggs and cook over a medium heat until almost completely set.
Sprinkle the cheese, tomato and spinach on top on egg and flip to continue cooking until just set in the centre. Serve straight from the pan and sprinkle extra shallot over for garnish.
Serve with wholemeal toast.