Mushroom, Chilli, Chia Fry

This fresh and healthy fry-up is ideal for breakfast, lunch or dinner served on its own or on some fresh wholegrain bread, or my favourite gluten free pumpkin bread from Zhender. The chia seeds are packed with protein, fibre and omega-3 fatty acids making this an almost entire meal, with a texture similar to poppy seeds but softer when cooked.

These measurements serve 1.

Ingredients

• 1/2 Red Onion
• 1 Green Chilli
• 2 teaspoons coriander pesto
• 6 cherry tomatoes (we used a delicious mixed punnet of
• 1 large mushroom
• 2 teaspoons of chia seeds
• 1 handful of baby spinach
• 2 tablespoons of olive oil

Method

• Finely slice mushroom, red onion and chilli
• Cut tomatoes into quarters
• Rinse and drain spinach
• Heat oil in a small pan
• Soften red onion and chilli with pesto
• Add chia seeds and mushrooms, cook for a few minutes on high heat
• Add Spinach and cook until softened