Big Breakky Waffles

By author photo Jenny Craig Team

vegetarian · 31 Oct 19

Serves 1

INGREDIENTS
1/8 avocado, sliced
1 tbsp dukkah
Spinach 1 cup
1/3 cup tomatoes
½ cup reduced fat ricotta cheese
½ tsp stock powder
1 serve Jenny Craig Waffles, toasted

Mushroom Topping:
Spray oil
1 cup mushroom
1 garlic clove, crushed
2 sprigs of thyme, leaves picked off
Salt and pepper to taste

METHOD

  1. Prepare mushroom topping by heating a pan on medium heat and lightly spray with oil.
  2. Add the mushroom, garlic and thyme and cook for 5 minutes until the mushrooms are golden brown.
  3. Season with salt and pepper.
  4. Remove mushrooms from pan and set aside.
  5. Heat the frypan on medium heat and add the tomatoes.
  6. Cook for 3-5 minutes until softened and slightly charred. Remove from pan and set aside.
  7. Add the spinach to the hot pan with a splash of water and cook for 1 minute until wilted. Remove from pan and set aside.
  8. Add the stock powder to the ricotta cheese and stir to combine.
  9. Assemble the waffles by smearing each waffle with the ricotta cheese mixture and topping with the mushroom, tomato, spinach, avocado and dukkah.
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