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This full of flavour filling breakfast is great if you’re looking for a carb free start to your day, it would also make a change to have it for lunch perhaps with a wholemeal roll if you prefer.

Serves 2

4 large portobello mushrooms, peeled and stalks removed

Low – fat cooking spray

4 eggs

2tbs skimmed milk

60g wafer thin ham, shredded

Salt and pepper

Fresh parsley, chopped

Method

Preheat the grill to high, once hot, put the mushrooms under the grill and cook for about 6 minutes, its worth grilling the mushrooms as they can be watery if not.

Meanwhile, heat a small non – stick pan, spray with the low – fat cooking spray and heat to medium temperature. Beat the eggs with the skimmed milk and some salt and pepper and pour into the pan.

Stir constantly with a wooden spoon and the add the ham. Keep stirring until the eggs are nearly cooked to your liking.

Meanwhile check the mushrooms under the grill.

Remove the eggs from the heat but leave in the pan to cook a little more, then remove the mushrooms from the grill.

Place the mushrooms on two warmed plates, top with the egg and scatter over the parsley and more salt and pepper if you like.

Serve immediately