Rice Bowl with Egg and Spinach

First, prepare the vegetables: Cut the broccoli florets into very small pieces. Peel the onion and slice it thinly along with the mushroom.

Heat a medium-sized pan over medium heat and add the rapeseed oil. Once the oil is hot, add the mushroom slices and onions, lightly salt, and sauté for 3–4 minutes over low to medium heat.

Then add the broccoli pieces and baby spinach to the pan and sauté for another 1–2 minutes. Push the vegetables in the pan to form a ring, crack the egg into the center, season with salt and pepper. Cover the pan with a lid and cook for about 3–4 minutes until the egg white is set.