Rice bowl with egg and spinach

Start by preparing the vegetables: cut the broccoli florets into small pieces. Peel the onion and slice it thinly, along with the button mushrooms.

Heat the rapeseed oil in a medium pan over medium heat. Add the mushroom slices and onion, season with a pinch of salt, and sauté for 3-4 minutes until lightly golden.

Add the broccoli florets and baby spinach to the pan. Continue to cook for another 1-2 minutes, stirring gently.