Mushroom, Greens & Ricotta on Sourdough Toast
Packed with nutrient-dense ingredients like leafy greens and mushrooms, and topped with creamy ricotta cheese, this recipe is a healthy and delicious breakfast option.
Servings: 2
Calories: 297kcal
Ingredients
- 1.5 cups torn kale leaves (stems removed)
- 1.5 cups mushrooms, sliced
- 80 grams Low fat ricotta
- 1 tbsp grated fresh ginger
- 2 tbsp chopped parsley
- 2 tbsp chopped mint
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 2 tbsp butter
- 2 slices sourdough bread
Instructions
- Cook mushrooms, kale, and ginger with the butter in non stick pan for around 3 minutes.
- Stir through parsley, mint, lemon zest and juice, season to taste.
- Spread ricotta on sourdough toast and top with mushrooms and greens.