3 medium open cap mushrooms, stalks removed
100 g cherry tomatoes, on the vine
olive oil cooking spray
¼ tsp olive oil
2 x 50 g eggs
1 ½ tbsp milk
pepper, to season
15 g (½ cup) fresh baby spinach leaves
30 g salt-reduced leg ham shavings or gluten-free ham
2 tsp pesto or gluten-free pesto, to serve
300 ml fresh orange juice
- Preheat oven to 200˚C (fan-forced). Line an oven tray with baking paper. Spray mushrooms and tomatoes with cooking spray. Roast for 8-10 minutes or until mushrooms are tender and tomatoes have softened.
- Meanwhile, heat oil in a small non-stick frying pan over a medium heat. Put eggs, milk and pepper in a small bowl and whisk to combine. Add egg mixture to pan and cook, stirring occasionally, for 1-2 minutes or until egg starts to set. Turn off heat and stir until just set.
- Arrange spinach, mushrooms, ham, tomatoes and egg on a serving plate or board. Drizzle over pesto and serve with juice.