Create a filling and nourishing breakfast in one pan. This breakfast is cosy and will set you up for the day and keep you full until lunchtime!

Ingredients

Serves 1

• 1 tbsp olive oil

• 8 mushrooms, sliced

• 4 asparagus spears

• 2-3 broccoli stems - I used tenderstem broccoli

• 1 tomato halved

• 2 eggs

• 1/2 tbsp hemp seed

• seasoning - sea salt, dried oregano and chilli flakes

• large handful of blueberries

Add the olive oil to a non stick frying pan on a medium heat

Add the mushroom, asparagus and broccoli and season them with a pinch of sea salt

Add the tomatoes cut side down into the pan

Cook until the asparagus and broccoli are fork tender and turn them along with the mushrooms to ensure even cooking

After 2-3 minutes, make space for the eggs and crack them into the pan.

Turn over the tomatoes to cook the skin. Season the cut side with a pinch of sea salt and dried oregano

Cook the eggs to your liking and sprinkle a little chilli flakes over your eggs, if you like them spicy

Sprinkle the hemp seed over the asparagus and broccoli

Serve with a side of blueberries to eat afterwards