-Under 150 Calories
Spinach is such a versatile veg, it can go with lots of things, with this nice light meal adding a few crunchy walnuts is a great twist, although any nuts will do. You can use frozen spinach if you want to, just make sure it is really well drained.
Ingredients: Serves two
- ½ tablespoon vegetable or olive oil
- 275g spinach rinsed dried and chopped
- 225g close cup mushrooms wiped and quartered
- 50g walnuts, chopped
- 30ml red wine (optional)
- 50g grated cheese (any hard cheese)
- 4 medium eggs
- ½ tablespoon table vinegar
- Pinch of ground sea salt
- Pinch of freshly ground black pepper
In a large saucepan sauté the spinach in ½ the oil for 2 minutes then remove from the pan and drain as much as possible, you may need to squeeze the spinach by hand, be careful it is not too hot.
Put the rest of the oil in the pan and sauté the garlic for a 40 seconds, stirring all the time, then add the mushrooms and sauté for a further 5-6 minutes, stir in the spinach, walnuts, red wine and cheese then cook on medium heat for 1 minute.
Boil some water in a pan, reduce to gentle simmering point add the table vinegar stir in and gently break the eggs into the water (breaking the eggs into a cup first often saves burnt fingers or broken yolks) cook for 2-3 minutes depending on desired yolk, when cooked carefully remove from the water with a draining spoon and place onto of the spinach, mushroom and walnut mixture, serve immediately with a choice of vegetables or mixed salad.