Cals: 378/ F 11g/ CHO 40g/ P 26g
Meal Prep Time: 20 minutes
Serves: 2
Ingredients:
Method:
Spray a large non-stick frying pan with oil and heat over medium-high heat. Add asparagus and cook, turning occasionally, for 2-3 minutes or until bright green and tender.Transfer to a plate and cover.
Spray pan with oil again and add mushrooms
and garlic. Cook, stirring, for 2-3 minutes or until mushrooms are tender. Stir in parsley. Transfer
to plate with asparagus and cover with foil. Meanwhile, wipe frying pan clean with paper towel. Lightly spray with oil and heat over medium heat.
Add eggs to pan and cook, stirring occasionally, for 1-2 minutes or until just starting to set.
Remove from heat and stir in ricotta.
Divide toast, mushrooms and asparagus between plates. Top with scrambled eggs and season with freshly ground black pepper to serve.
Ange Drake is an personal trainer, women’s empowerment coach and fitness blogger in the northern suburbs of Melbourne. She is the director of one of the few womens’ only strength training gyms in Melbourne, 23W. Ange helps women to learn how to use strength based training, nutritional strategies and a positive mindset to transform their bodies, relationship with food and mind.
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