Recipe taken from Balance Magazine published by diabetes.org.
4-Ingredient Lunches – Simple, delicious meals you can throw together in minutes …
Per Serving 237g
Carbs: 3.2g Cals: 176 Sugars: 2.8g Fat: 9.8g Sat Fat: 2.8g Salt: 0.05g Protein: 17g Fibre: 3.5g
2 portions of oily fruit and veg
Serves: 2 Prep time: 4 mins Cook time: 7 mins
1 cal oil spray
250g bunch fresh asparagus, cut into chunks and ends removed
1/2 bunch (60g) spring onion, finely chopped
3 medium eggs, beaten and seasoned with black pepper
1/2 medium bag (150g) fresh spinach leaves
1. Spray a small frying pan with the 1 cal oil and fry the spring onion and asparagus for a few minutes, over a medium heat, until softened.
2. Add the spinach and cook until it has wilted.
3. Pour the eggs into the pan, spread the asparagus through the mixture and cook until the edges are starting to brown.
4. Remove from the hob and place under a hot grill until browned.