A healthy, filling breakfast to keep you fuelled up till lunch
Nutrients per serving:
- 6 eggs
- 500ml milk
- 200g sourdough, chopped into large crouton-sized chunks
- 75g reduced-fat cheese, grated
- 1 tsp turmeric *
- 120g spinach
- 2 mixed peppers, very finely sliced
- butter * to grease
* Available at Holland & Barrett
Preheat the oven to 180˚C/350˚F/gas mark 4. In a large pan, wilt the spinach with a little salt and pepper.
Beat together the eggs and milk, and stir through the sourdough chunks, turmeric and grated cheddar. Add in the spinach and peppers, and mix well.
Grease a baking dish and pour the mixture in. Press the sourdough chunks down into the mixture as much as possible.
Bake in the oven for 25-30 minutes, or until golden and crisp on top. Serve immediately.
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