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Veggie Breakfast Scramble

Veggie Breakfast Scramble

Serves

1

Prep: 

3 mins

Cook: 

4 mins

Average: 3.8 (9 votes)
Per serving
KcalsFatSaturatesCarbsProteinSalt
20714.6g3.6g1.3g17.9g0.70g

Ingredients

  • A drizzle of olive oil
  • 80g mushrooms, sliced
  • A pinch of salt and freshly ground black pepper
  • 4-5 cherry tomatoes, halved
  • 50g baby spinach, roughly shredded
  • 2 large British Lion eggs, beaten

Method

  1. Heat a small non-stick frying pan, add the oil and mushrooms and season to taste. Cook over a high heat, for about two minutes, or until the mushrooms are browned and have given up their juices.
  2. Add the cherry tomatoes and spinach leaves and continue to cook, stirring for a minute or until the spinach has wilted.
  3. Add the eggs and cook for a further 30 seconds, stirring until the eggs have scrambled to your liking. Serve with wholemeal toast.