Vegetarian, Peanut-free, Tree-nut-free, Fish-free, Shellfish-free, Red meat-free, Soy-Free, Pork-Free, Sesame-Free
Ingredients
1/2
Tablespoon
olive oil
1/4
Cup
portobello mushroom
1/4
Cup
spinach
2
egg
1/4
Teaspoon
salt
1/4
Teaspoon
pepper
3
Tablespoon
goat cheese
1
Slice
whole wheat bread
1/2
Cup
blueberries
1/5
onion
Directions
Add olive oil to a non-stick pan, when warm add mushrooms and onion, sauté for 5 minutes.
Add the spinach and cook for 5 more minutes.
Add eggs to a bowl, along with the salt and pepper. Beat them lightly. Add them to the pan, lower the heat, and cover the pan. Cook on low heat for 5 minutes.
For the full step-by-step instructions and video tutorial, download the Little Lunches app.