Creamy Mushroom & Leek Scramble (LC)

Ingredients

• 1 tsp olive oil
• ½ small leek, washed and thinly sliced
• 100g mushrooms, sliced
• ½ tsp garlic powder
• 1 heaped tsp full-fat cream cheese
• Salt and black pepper to taste
• 2 eggs
• Fresh chives, chopped, to serve (optional)

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Instructions:

1. Heat the olive oil in a non-stick frying pan over a medium-low heat. Add the leek and cook for 4–5 minutes, stirring occasionally, until softened.

2. Add the mushrooms and cook for 5–6 minutes, until tender and any excess moisture has evaporated. Stir in the garlic powder.

3. Reduce the heat and stir in the cream cheese until melted and coating the vegetables. If needed, add a small splash of water to loosen the sauce. Season with salt and black pepper, then transfer to a bowl and keep warm.

4. Whisk the eggs in a small bowl. Return the pan to a low heat, add the eggs and gently stir with a spatula until scrambled and cooked to your liking.

5. Spoon the scrambled eggs onto a plate and top with the creamy mushrooms and leeks. Sprinkle over the fresh chives, if using.

Lunch

Serves: 1