EGGS, MUSHROOM & BACON
- 1tsp olive oil
- 5 mushrooms, sliced
- 4 slices of turkey bacon, chopped into pieces
- 3 eggs, whisked
- 25g lactose free cheese, grated
- 1tsp sesame oil
- handful of spinach
Fry the mushrooms and bacon for five minutes. Add the egg and stir it around until it’s cooked and mixed in. Pour into a overproof dish, sprinkle the cheese on top and put it under the grill.
Whilst the cheese is crisping up under the grill, heat up the sesame seed oil in a wok and put the spinach in until it wilts.
Put the eggs and the spinach on a plate, grind pepper over and eat!
This is a great high protein, low carbohydrate meal that I eat for breakfast or lunch. I am actually not a big fan of eggs at all but when I did the Joe Wicks’ 90 Day SSS plan, it was one of the few high protein breakfasts that didn’t have loads of soy yogurt on.
There is no way you would get me eating a poached or scrambled egg, but if it’s mixed with other ingredients and fully cooked, like a frittata, then I can stomach it.
If you don’t like eggs but want a filling breakfast that will keep you filled for a few hours, try this.