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Scrambled Eggs on Mega Mushrooms with Grilled Peppers

Recipe

Look out for large portobello mushrooms to make this tasty breakfast treat.

Serves: 4 people   |   Prep time: 10 minutes   |   Cooking time: 10 minutes

British   |   Breakfast   |   Vegetarian

  

Ingredients

  • 2 Red peppers, deseeded and sliced
  • 4 Very large mushrooms, stalks removed
  • 6 Eggs
  • 4 tbsp Skimmed milk
  • 2 tsp Lower-fat spread
  • 12 Cherry tomatoes, halved
  • 4 Wholemeal pittas
  • Freshly ground black pepper

  

Method

  1. Preheat the grill.
  2. Arrange the sliced peppers and mushroom caps on the grill rack and grill them for 4-5 minutes, turning once.
  3. Beat the eggs and milk together.
  4. Chop the mushroom stalks.
  5. Melt the lower-fat spread in a non-stick saucepan and add the eggs and mushroom stalks, stirring with a wooden spoon to set and scramble the eggs.
  6. Add the grilled peppers and cherry tomatoes, and cook for a few more seconds.
  7. Meanwhile, warm the pitta bread in a toaster or under the grill.
  8. Warm 4 serving plates and place a mushroom on each one.
  9. Share the scrambled egg mixture between them and season with black pepper.
  10. Serve with the warm pittas.

  

Recipe provided by Change4Life