(serves 1)
Ingredients
1 egg
1 gluten free pitta bread
Handful of oyster, shiitake or button mushrooms (can be any type)
3/4 cherry tomatoes – halved
Small teaspoon of turmeric
Coconut or avocado oil
Chopped parsley (or basil, coriander)
Pinch pink salt
Method
Cook the mushrooms and tomatoes in a small pan on a low heat with the oil, add turmeric when half cooked crack the egg and drop into the mixture (may need a little more oil) stir to spread the egg and mix in for a few minutes.
Add seasoning and freshly chopped parsley.
Place a pitta into the toaster for 1-2 minutes, remove and slice in two and fill.
Sam Bourne DipNT mBANT CNHC NTC Registered Nutritional Therapist & Yoga Teacher
website: foodspa.org.uk
mobile: 07780 600966
instagram: @foodspahealth