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Indian spinach bruschetta
- Olive oil 5ml
- Multigrain bread 40gm
- Spinach 100gm
- Whole eggs 2 piece
- Oregano, salt, chilli flakes to taste
Cut the bread into small rectangular pieces and chop and boil the raw spinach.
Break eggs into a bowl and mix well with salt and chilli flakes. Add a portion of the boiled spinach.
Heat the oil in a flat pan.
Dunk each bread piece into the egg mix one at a time - soaking both sides well. Then place it into the pan, cooking both sides till golden in colour.
Place the cooked pieces into a platter and top it up with oregano (you can also add cheese and tomato sauce if you prefer and have the leeway on your macros).
Place the remaining spinach separately on the platter - top it up with oregano. Eat n Yum!