My Favourite Low-Carb Breakfast Recipe

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Ingredients:

Serving

Directions:

Put the eggs on to boil in a small saucepan for 5 minutes while you do the vegies.
Add the oil to a frying pan and put in the eggplant and mushrooms. Stir the mushrooms frequently but flip the eggplant only once during cooking.
When eggplant is brown on both sides and the mushrooms are soft take the eggs out of the water, cut the tops off and plate along with the vegies and avocado. Season and enjoy with a cup of coffee!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	422.4 Kcal (1769 kJ)
Calories from fat	147.73 Kcal
		% Daily Value*
Total Fat	16.41g	25%
Cholesterol	7.57mg	3%
Sodium	32.36mg	1%
Potassium	2873.52mg	61%
Total Carbs	66.71g	22%
Sugars	39.45g	158%
Dietary Fiber	35.42g	142%
Protein	14.12g	28%
Vitamin C	30.2mg	50%
Iron	1.9mg	11%
Calcium	98.1mg	10%

Amount Per 100 g
Calories	38.07 Kcal (159 kJ)
Calories from fat	13.31 Kcal
		% Daily Value*
Total Fat	1.48g	25%
Cholesterol	0.68mg	3%
Sodium	2.92mg	1%
Potassium	258.96mg	61%
Total Carbs	6.01g	22%
Sugars	3.55g	158%
Dietary Fiber	3.19g	142%
Protein	1.27g	28%
Vitamin C	2.7mg	50%
Iron	0.2mg	11%
Calcium	8.8mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

9

Points
10

PointsPlus

Good Points

low calorie,
low fat,
saturated fat free,
sodium free,
cholesterol free,
good source of fiber

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