After a thoroughly self-indulgent Christmas, I’m back on 5:2 fasting (eating normally 5 days a week and restricting my calories to 500 on the other two days). But that doesn’t mean I’m forced to munch on chilly salads, which is just as well as snow is tumbling past the window as I write this.
The key is dry-frying: you cook the mushrooms and tomatoes in a good, non-stick pan with NO OIL. There’s enough mositure in the veg to cook them and you can always add a little splash of water if you feel they need it. The egg is poached by breaking it into a shallow pan of simmering water. Again no butter or oil. When you come to serve, it all tastes delicious – just don’t be tempted to eat it with thick buttered toast!
- medium egg – 65 cals
- large tomato 80g – 14.5 cals
- mushrooms roughly chopped 150g – 19.5 cals