PER SERVING | 264cals | PROTEIN 20g | CARBS 2g | FAT 19g | FIBRE 1.5g

Scrambled egg stuffed mushrooms

SERVES 2 | PREP 10 mins | COOK 10 mins

A satiating, low-carb breakfast of creamy-tasting scrambled eggs on top of baked mushrooms and cherry tomatoes. Mushrooms are a great source of vitamin D, which most of us are lacking. It’s easy to halve the quantities for one or double them up for a family brunch.

• 1 tsp olive oil, for greasing
• 10 cherry tomatoes (around 100g), halved
• 4 large Portobello or flat mushrooms (each around 75g)
• 15g butter
• 4 medium eggs, beaten
• small handful freshly chopped parsley or chives, to serve (optional)

1. 1. Preheat the oven to 200°C/fan 180°C/Gas 6 and line a baking tray with foil, then drizzle with a little oil.
2. 2. Place the tomatoes and mushrooms on the tray, cut side up, and bake for 10 minutes, or until softened.
3. 3. Meanwhile, melt the butter in a small, non-stick saucepan over a low heat. Tip the eggs into the saucepan and season with salt and ground black pepper. Cook for about 2 minutes, stirring regularly, until lightly set.
4. 4. Remove the tray from the oven. Divide the mushrooms between two plates, tipping away any liquid that may have risen to the surface. Add the tomatoes, top with the eggs and sprinkle with the herbs, if using, to serve.