BANANA & RASPBERRY OVERNIGHT OATS
PREP 20 MINCOOK NONE
Instructions
Heat oil in a non-stick skillet over medium heat. Cook garlic for 1 minute until fragrant, add kale and cook, stirring for 1-2 minutes until just wilted.
In the same skillet, fry egg for 2 minutes or until cooked to your liking.
Spread toast with avocado, top with kale, egg, dukkah and fresh chilli. Season with salt and pepper to serve.
1 tsp olive oil
1⁄2 garlic clove thinly sliced
1⁄4 bunch of kale leaves chopped
1 large egg
1 thin (1 1/2 oz) slice sourdough bread (or gluten free) toasted
1⁄4 avocado mashed
1 tsp dukkah (a mix of chopped almonds, sesame seeds & ground cumin)
1⁄2 cayenne chilli pepper thinly sliced
salt & pepper, to taste
Energy (kJ)1458
Energy (cals)348
Protein12.8g
Fat20.8g
Sat. Fat4.5g
Carbs25g
Sugar4.5g
Fiber7.5g