Caveman Snack Plate

Ingredients

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Watermelon

  Raw

  ¾ cup, diced or 114g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Spinach

  Raw

  1 cup or 30g

• Walnuts

  Nuts, english

  ⅛ cup, chopped or 15g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  1 cloves, minced or 3g

Directions

1. Boil water in a saucepan over medium heat. Add the eggs and cook for 8 minutes.
2. Drain the water and rinse the eggs under cold water to cool. Peel and halve the eggs.
3. Arrange the boiled eggs on a plate.
4. Heat olive oil in a non-stick frying pan over medium heat. Sauté the mushrooms with garlic and a pinch of salt for 2-3 minutes on each side.
5. Add the cooked mushrooms to the plate beside the eggs.
6. Add the tomatoes, watermelon, spinach leaves, and walnuts to the plate. Serve immediately.