Recipe: Protein breakfast ‘brekkie’ bowl with Bulk Nutrients

Serves 2 Ingredients: 2 serves (50g) Bulk Nutrients Egg Breakfast 1-1 1/2c cooked quinoa (approx.200g) 3 stalks of kale 6 mushrooms 6 cherry tomatoes 2 tbsp pine nuts spring onion bean shoots Method: 1. Cook the quinoa. We cooked ours in vegetable stock to add the flavours. 2. Heat a pot and add in some butter or coconut oil to cook in. Add cherry tomatoes and mushrooms – prick tomatoes to ensure they do not burst open. 3. After 2-3 minutes, add the kale and toss to coat well. Add pine nuts, spring onion and bean shoots. Cook for 2-3 minutes. 4. Season with salt and pepper. Add to the bowl with the cooked quinoa. 5. Keep pan hot. Quickly make up the egg breakfast as directed. 6. Add to pan, and stir at intervals. We did not cook this directly as an omelet, more a scramble without stirring too much. 7. Serve on the side of quinoa and veggies. Best enjoyed immediately. Nutritional Information Per serve/per 100g Energy (Kj); 883/535 | Protein (g); 6.3/3.8 | Fat (g): 10.7/6.5 | Sat.fat (g): 0.7/0.5 | Carbs (g): 20.6/12.5 | Sugar (g): 1.7/1 | Sodium (mg): 13/8