This makes an easy lunch or dinner. Full of vitamin C for an immune boost and tangy feta for a bit of kick. This meal is a little low on carbohydrates as is and can be tailored to your personal carbohydrate requirement by mixing in quinoa, rice, pearl barley or a slice or two of wholegrain toast .

Suggest preparing this straight into shallow serving bowls.

Eggs, Salad, healthy.


1-2 handfuls spinach for each bowl, roughly torn
1 medium onion, finely chopped
1 -2 cloves garlic, minced
6-10 mushrooms, sliced
1 large yellow or orange pepper, diced
½ medium zucchini, thinly sliced  (optional)
½ tomato per bowl, diced
small block feta- 1-2 Tbsp per bowl, crumbled
Worcestershire sauce to taste

Method ( sauteed veggies can serve 2-4 people)

  1. Spray a medium sized pan with oil, turn heat to medium high. Add onions, garlic, stirring occasionally until transluscent
  2. Add mushrooms, meanwhile place spinach in bowl and fill larger pot with water to boil.
  3. Once mushrooms have lost some moisture and reduced in size add remaining veggies. Sprinkle some worcheshire sauce to taste
  4. Place desired number of eggs in boiling water and boil until desired consistency; runny yolks are nice in the salad
  5. Evenly divide and place sautéed veggies on spinach, top with tomato and feta
  6. Place eggs in cold, icy water to cool quickly. Peel 2 for each bowl
  7. Salt and pepper, chillies to taste; Bon Apetit