Super Food Family Classics
By Jamie Oliver
35 mins
Not Too Tricky
serves 4
About the recipe
Eggs act as the binder to bring together all our favourite brekkie ingredients here, plus they’re super-high in protein, which we need for growth and repair, so this is a great post-gym go-to.
Recipe From
Ingredients
250g baby chestnut mushrooms
4 ripe mixed-colour medium tomatoes
2 slices of wholemeal bread (50g each)
200g potatoes
2 rashers of smoked streaky bacon
2 sprigs of fresh rosemary olive oil
80g baby spinach
6 large eggs
10g Parmesan cheese
Method
- Preheat the grill to high. Wipe the mushrooms clean and chop in half. Halve the tomatoes. Arrange the mushrooms and tomatoes cut-side up in a tray and grill for 6 to 8 minutes, to get nice and golden on that side only – keep an eye on them (dry grilling mushrooms really brings out their incredible nutty flavour). Toast the bread alongside until golden, then remove it all.
- Meanwhile, coarsely grate the potatoes in nice long strokes and sprinkle with a pinch of sea salt to help draw out any excess liquid. Finely chop the bacon and pick the rosemary leaves.
- Place a 26cm non-stick ovenproof frying pan on a medium heat with 2 teaspoons of oil. Fry the bacon and rosemary leaves for 2 minutes, or until golden.
- Squeeze any excess liquid out of the grated potato, stir into the pan and cook for 5 minutes, or until golden, stirring regularly.
- Pile the spinach into the pan and tear in the toast in chunks, then add the mushrooms and tomatoes. Use tongs to gently toss and mix it all together until the spinach has wilted.
- Meanwhile, in a large bowl, beat the eggs with the finely grated Parmesan and a pinch of black pepper.
- Once the spinach has wilted, pour the contents of the pan into the bowl of eggs and gently fold together.
- Pour back into the pan, then transfer to the grill for 5 minutes, or until cooked to your liking. Slide on to a board, cut into wedges and serve.
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