Ingredients
- 4 eggs
- 2 wholemeal bagels
- 1 medium avocado
- 200 g mushrooms sliced
- ½ red onion peeled and sliced
- 1 red chilli seeds out
- 2 large tomatoes roughly chopped
- 2 garlic cloves chopped
- 100 spinach
- 1 tsp Italian herbs
- salt and pepper
- 1 tbsp oil
Optional garnishing
- 1 pinch of chilli flakes
Instructions
- Mash the avocados in a bowl with a fork – season with salt, pepper and a pinch
- of chilli flakes. Set aside.
- Crack the 4 eggs into a bowl, season with salt before whisking 2 well. Set aside.
- Heat a large frying pan on a medium to low heat. Once hot, add 1 tbsp of oil
- followed by the red onion, mushrooms, garlic, tomatoes, red chilli and Italian
- herbs. Sauté for 3 minutes or until the vegetables have softened.
- At this point, slice your bagels and add to the toaster.
- Heat a separate large frying pan on a medium heat before adding a splash of oil.
- Next add the eggs for your omelette. Allow to cook for around two minutes or
- until your omelette is cooked to your liking.
- Turn off the heat of the vegetables and add the pinch. Stir through until it has wilted down. Season to taste.
- Top the toasted bagels with smashed avocado. Serve with half the omelette and half the vegetable mix.
- Enjoy 😉
Nutrition
Calories: 649kcal | Carbohydrates: 64g | Protein: 29g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 372mg | Sodium: 590mg | Potassium: 1882mg | Fiber: 15g | Sugar: 8g | Vitamin A: 6924IU | Vitamin C: 52mg | Calcium: 219mg | Iron: 18mg
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