Baked veggie breakfast
Nutrition Facts
each servingIngredients
all 9 types- 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)
Directions
5 steps in totalPreheat 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.
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.
Place a slice of tomato on top of each mushroom, drizzle with balsamic, then top with the spinach.
Slice the avocado, criss-cross over the spinach and lightly spray with oil.
Cook for 12-15 minutes until the avocado is softening. Divide between serving plates. Scatter the chickpeas over and serve with extra balsamic drizzle.
