Veggie breakfast bakes

Nutrition: per serving

• kcal127
• fat8g
• saturates2g
• carbs5g
• sugars5g
• fibre3g
• protein9g
• salt0.4g

Hit 3 of your 5-a-day with this alternative fry-up - it's packed with vegetables and oven-baked
Ingredients

• 4 large field mushrooms
• 8 tomatoes, halved
• 1 garlic clove, thinly sliced
• 2 tsp olive oil
• 200g bag spinach

4 eggs
Method

1. Heat oven to 200C/180C fan/gas 6. Put the mushrooms and tomatoes into 4 ovenproof dishes. Divide garlic between the dishes, drizzle over the oil and some seasoning, then bake for 10 mins.
2. Meanwhile, put the spinach into a large colander, then pour over a kettle of boiling water to wilt it. Squeeze out any excess water, then add the spinach to the dishes. Make a little gap between the vegetables and crack an egg into each dish. Return to the oven and cook for a further 8-10 mins or until the egg is cooked to your liking.