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Breakfast bruschetta

What's better than bruschetta? Having it at breakfast!


Also what's better than having only one option of tomato and mint bruschetta? Having another that features sautéed mushrooms and spinach! I honestly can't decide which I enjoyed more, so I suggest you make an equal amount of both options.


This is a clean and healthy version of course and is super delicious to have for breakfast, brunch, or a light lunch.

Breakfast bruschetta

Here's what you need to make these delicious toasts:


- 4 slices of protein toast (if that's not available, you can choose any wholemeal toast)

- 8-10 cherry tomatoes

- Few leaves of mint

- 6 medium white mushrooms

- Handful of baby spinach

- 1/4 lemon, squeezed

- Natural herb seasoning

- Olive oil

- Fresh sea salt and ground black pepper


Steps:


1- Toast your bread until it's nice and crisp


2- To prepare the tomato bruschetta, simply chop your cherry tomatoes in quarters, season with olive oil, sea salt and ground pepper, add mint leaves.


3- To prepare your mushroom toasts, clean and chop your mushrooms and sauté them on low heat in a pan with a little bit of cooking oil, sea salt, herb seasoning and ground pepper. Once they turn a light shade of brown, add in the washed baby spinach and stir until it turns a shade of dark green.


Top off your toasts and enjoy!

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