Spinach Baked Egg

During the 3-week Asia visit, I ate a lot and got fat again.  I keep stick to a healthy diet and have regular exercises after coming back.  I keep doing 1-hour Yoga three times a week and 1-hour Pilates once a week.  This afternoon I made a healthy light lunch.  I have this yummy dish with 2 small pieces of garlic toasts. 

Preparation time: 5 minutes

Cooking time: 15 minutes

Serve: 1

Ingredients:

-           1 free-range egg

-           50g spinach (washed baby spinach)

-           2 small closed-cup mushrooms ( finely chopped)

-           2 small baby plum tomatoes (finely sliced)

-           1 reduced fat matured white cheese (chopped)

-           ½tsp olive oil  

-           1 garlic clove (crushed)

-           a pinch of salt and ground black pepper

Method:

1.	Pre-heat oven to 200°c.
2.	Heat a non-stick pan over medium heat.  Add ¼tsp olive oil and garlic into the pan.  Add spinach, 50g water and a pinch of salt; stir-fry about 1-2 minutes until spinach is wilted.  Drain well.
3.	In the meantime, add ¼tsp olive oil and 50g water in the pan and cook the mushroom for 1-2 minutes.  Drain well.
4.	Place the spinach, mushroom, cheese and tomato in a ramekin.  Then break an egg and bake for 10-12 minutes until the egg is just set.
5.	Serve with garlic toasts on the side.