Crustless Quiche with mushrooms and arugula. Arugula contains calcium, vitamin A, vitamin C and vitamin K, and about four times as much iron than regular iceberg lettuce!
This is a very simple quick healthy lunch or light supper. Feeds 2 people
4 large eggs, choose the highest quality. Use 2 eggs per person
4oz of sliced Button Mushrooms.
1 large bunch of fresh Arugula leaves ( 2 BIG handfuls)
1 tbsp of Coconut oil
Sea Salt and cracked Black Pepper
Dressing: Red Wine Vinegar and Extra Virgin Olive Oil
Heat a medium omelet pan with the coconut oil
Add the sliced mushrooms and stir until lightly cooked and soft. Turn the heat to low
Meanwhile crack the eggs into a bowl and whisk until blended
Add the eggs on top of the mushrooms.
Stir with a fork and bring away from the sides, so that it does not stick
Add half of the arugula leaves and pres down with the fork
Turn down the heat and cook for a few minutes until firm
Turn out the Crustless Quiche onto a large presentation plate
Toss together the rest of the Arugula and the dressing. (You can substitute using your favorite healthy dressing)
Pile the arugula salad in the middle of the Crustless Quiche. Season with fresh ground sea salt and cracked black pepper