Veggie Fry-Up


  • 2tsp Rapeseed Oil
  • 120g Courgette
  • 1 Portobello Mushroom (~ 70g)
  • 5-6 Asparagus Spears
  • 130g Red Kindey Bean (1 small can)
  • 1 Egg
  • 25g Feta Cheese


  • Get one frying pan and one small saucepan each on a medium heat with a little rapeseed oil.
  • Slice the courgette length ways and then cut into 1/2cm slices. Add these to the small sauce pan once the oil is hot.
  • Pull the stalk off the mushroom, and place into the frying pan with the inside facing down.
  • Finely chop the stalk and add it to the courgettes.
  • Flip the mushroom after 3-5mins.
  • Cut the asparagus spears into 1cm pieces and add to the frying pan. Fry for another 3-5mins or until the mushroom is cooked and the asparagus has blackened a little. Remove from the pan and set to one side (Don’t wash the pan yet).
  • Rinse and drain the kidney beans and add to the courgette along with a little black pepper and some sea salt.
  • Finally crack an egg into the old mushroom frying pan and scramble.
  • Serve the scrambled egg on top of the mushroom and the courgette beans and asparagus on the side. Crumble over the feta and tuck in! Or for a more fancy presentation serve the courgette beans as a bed topped with the mushroom, then the egg, lastly scatter over asparagus and then the feta.

Protein: 26.3g

Carbs: 24.2g

Fat: 16g

Calories: 343

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