Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Method
1
Preheat oven to 200 °C (180 °C fan). Quarter the mushrooms and tomatoes. Place on a baking tray and drizzle over 1 tbsp olive oil. Season well and roast for 20/30 minutes.
2
Crack eggs into a large bowl, add the Philadelphia Light and whisk together until smooth, finely chop the chives and add to the egg mix. Season well.
3
Slice the onion, add the remaining olive oil to an oven proof frying pan or skillet. Fry the onions until translucent, approximately 5 minutes.
4
Add the roasted tomatoes, mushrooms and spinach and stir until the spinach is slightly wilted. Add the egg mix and stir to evenly distribute the vegetables.
5
Bake in the oven for 20/25 minutes until set. Serve with green salad.
For a protein-boosted twist, this recipe can also be made with Philadelphia Protein.
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