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Preparation Time: 10 minutes
Cooking time: 30 minutes
Serves: 4
If served as four portions, provides 381 cals, 19g fat (of which 5g saturates), 15g sugar and 1.2g salt per portion.
Ingredients
- 2 x medium sweet potatoes, peeled and cubed
- 2 x medium onions, peeled and quartered
- 3 tsp vegetable oil
- 160g (5½oz) cherry tomatoes, halved
- Salt and pepper
- 180g (6oz) mushrooms, halved
- 150g (5½oz) spinach
- 6 eggs, in a small bowl, beaten and seasoned
- 100g (3½oz) reduced-fat feta cheese, crumbled
Method
1. Pre-heat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Put the potatoes and onion on a baking tray and drizzle with 1 tsp oil. Bake for 15 minutes, then take out of the oven and add the cherry tomatoes, season, then return to the oven and bake for a further 10 minutes.
3. In a saucepan, add 1 tsp oil, heat on high and add the mushrooms, constantly stirring; initially they will release all their water. Continue until the pan is dry then remove from the heat and tip on to a separate plate.
4. In the same pan wilt the spinach, remove from the heat and lift the lid.
5. Turn on the grill and check there's room to fit an overnproof pan underneath.
6. Add 1 tsp oil to a large non-stick frying pan and when hot, add the seasoned eggs and gently heat. When the eggs settle and cook, gently shake the pan so the base of the pan is covered in cooked egg. Repeat until most of the egg is cooked but there is still uncooked egg on top.
7. Before the eggs are completely cooked, scatter over the prepared toppings, finishing with a scattering of the crumbled feta.
8. Pop the whole pan under a hot grill and cook until the feta has just begun to get a little colour and the egg on top has completely cooked.
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