Serves 4
Ingredients
- 6 eggs
- 250 g mushrooms, sliced
- 1 tbsp extra virgin olive oil
- 1 tbsp white miso paste
- 1 tbsp warm water
- 2 handfuls baby spinach
- 2 spring onions, sliced
- Freshly ground black pepper
- Fresh herbs, to serve
Method
- Preheat oven to 180°C.
- Heat the olive oil in an ovenproof frying pan and cook the mushrooms until golden.
- Whisk the eggs in a bowl.
- Mix the miso with warm water, then whisk into the eggs.
- Add the spinach and spring onions to the mushrooms.
- Pour over the egg mixture and cook for 2–3 minutes.
- Transfer to the oven and bake for 12–15 minutes or until set.
About
Zoe Bingley-Pullin
Zoe Bingley-Pullin is a nutritionist, mother, chef and founder of Nutritional Edge, a nutritional consultancy company based in Sydney. She is passionate about food and has a self acclaimed love affair with food. Her passion for food has empowered her to help many people embrace the benefits of food through education. By improving people’s knowledge and understanding of food, she believes they’re able to create and sustain a healthier and more delicious life and their very own love affair with food.
