One pan breakfast hash

This recipe uses

Original Rye Crispbread

Find out more

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Printer friendly recipe
One pan breakfast hash
Energy (kJ)
441
1980
Energy (kcal)
105
473
Fat
2.3
10.2
of which Saturates
0.4
2
Carbohydrate
12.3
55.4
of which Sugars
0.9
4.1
Fibre
3.6
16.3
Protein
6.6
29.8
Salt
40.3mg
171mg
  • Per 100g
  • Per serving

Ingredients

1 tablespoon olive oil

2 cups (100g) finely sliced Chinese cabbage (wombok)

50g baby spinach leaves, sliced

200g canned brown lentils, drained

6 (30g) cherry tomatoes, halved

1 egg, whisked

1 tablespoon finely chopped chives, to garnish

2 Ryvita Original crispbreads

Method

  1. Heat the olive oil in a small pan over a medium heat and add the Chinese cabbage and spinach leaves. Stir until the leaves are wilted, then add the brown lentils and cherry tomatoes. Season with sea-salt and freshly ground black pepper. Pour over the whisked egg and cook for a further minute.
  2. Serve with a scatter of fresh chives and Ryvita Original crispbreads on the side.