Hard-boiled eggs with zucchini slaw
CSIRO Total Wellbeing Diet
Breakfast & Brunch
1 peopleServes
1
1
| Cook | 10 min |
- Zucchini, 1 small, grated
- Feta cheese, 80 g
- Spring onion, 1 medium onion(s), white and green parts, thinly sliced
- White wine vinegar, 2 teaspoon(s)
- Wholegrain mustard, ½ teaspoon(s)
- Black pepper, ground, 1 pinch(s)
- Mixed grain bread, 1 slice(s), toasted
- Eggs, raw, 2 extra large egg(s), hard-boiled, peeled and sliced
- Slivered almonds, 7 g
- Fresh mint, 1 handful(s)
Method
In a bowl, combine zucchini, feta, spring onion, vinegar and wholegrain mustard.
Season to taste with freshly ground black pepper.
Serve on toast with the hard-boiled eggs, sprinkled with almonds and mint.
Nutrition facts per serve
Makes 1 serve
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1 |
| Bread & Cereals | 1 |
| Vegetables | 0.5 |
| Fruit | 0 |
| Dairy | 1.6 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 552 |
| Protein | 35 g |
| Total fat | 36.1 g |
| - Saturated fat | 16.7 g |
| Total carbohydrates | 19.8 g |
| - Total sugars | 3.7 g |
| Fibre | 5 g |
| Sodium | 1208 mg |