Eggs with Mushrooms and Tomato

Ingredients

• Egg2 count (110 g)
• Mushrooms1/2 cup (35 g)
• Garlic1/2 clove (2 g)
• Tomato1/2 count (65 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Chop the garlic and cut the mushrooms into pieces.

2. 2

   Step 2

   Heat the oil in a pan over medium heat.

3. 3

   Step 3

   Once heated, add the garlic and mushrooms. Stir-fry for 5 minutes.

4. 4

   Step 4

   Add salt and pepper to taste.

5. 5

   Step 5

   Crack the eggs on top of the stir-fry mixture and then add the tomato cut into thin wedges.

6. 6

   Step 6

   Add a pinch of salt and cook for 4-5 minutes or until the white sets.

7. 7

   Step 7

   Remove and serve. You can add some arugula leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggs with Mushrooms and Tomato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.