Sunflower Scramble

Ingredients:

• Mushrooms, sliced

• Plum tomatoes

• Baby potatoes

• Sunflower scramble mix

• Fresh spinach
  (Optional: garlic, balsamic vinegar, or Henderson's relish for extra flavor)

Method:

1. Roast the Veg:

   • Preheat the oven to 180°C.

   • Spread the sliced mushrooms, cherry tomatoes, and baby potatoes on a baking tray.

   • Drizzle with olive oil, season with salt and pepper, and roast for 10-12 minutes, or until everything is golden and crispy.

2. Cook the Scramble:

   • While the veg is roasting, heat a non-stick frying pan over medium heat.

   • Add the sunflower scramble mix and stir continuously until thickened.

   • Transfer the scramble to a plate and cover loosely to keep warm.

3. Wilt the Spinach:

   • Using the same pan, quickly wilt the spinach over medium heat.

   • Season to taste—try a pinch of salt, a dash of balsamic, garlic, or a splash of Henderson’s for extra flavour! 

4. Serve and Enjoy:

   • Plate everything up and dig in while it’s hot!