I love food, so when it comes time for a good snack I find it really hard to enjoy a sugary muesli bar or cardboard crackers…let’s face it, not nutritious. Having recently started to introduce more protein to my diet I wanted a quick, easy, no fuss high protein/low-carb snack! and this is what I came up with.
On a side note this is a delicious breakfast alternative for pregnant women who can’t have uncooked egg, just make sure they’re in the oven a minute or two longer and you’ve got the eggy snack you’ve been craving.
I make 1 batch every sunday which last me all week and gets me from lunch to dinner without having a low-blood-sugar freak out 🙂 You’d be surprised how much more you can fit into an afternoon if you’ve had a solid snack!
What you’ll need:
6 hole muffin tray
spinach, 2 cups rinsed
4 Portobello mushrooms, sliced
pine nuts or sunflower seeds to sprinkle
zest of half a lemon
salt and pepper
1. Preheat oven to 180C
2. Sautee’ your mushrooms off, in the meantime lightly grease your muffin tray and line with your spinach leave to make a little ‘patty pan’ to hold the mushrooms and egg.
3. Season your mushrooms with salt, pepper and a spritz of lemon juice
4. Divide the mushrooms into the spinach lined trays and then crack an egg into each pan. Sprinkle with pine nuts….then
5. Bake for 10-15min, or until egg is solid ( this will vary depending on the size of your eggs) 🙂
We hope you enjoy this healthy option and don’t forget to check out our Kickstarter and SHARE SHARE SHARE.
Hugs & Nonsense