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The Knowledge > Recipes >
Friday, 16th August 2013
Scrambled Eggs with Mushroom & Tomatoes
High Protein Breakfast Scrambled Eggs with Mushroom & Tomatoes
By LA Muscle on 16.08.2013 09:39 am
Ingredients: 
• 4 tomatoes, halved
• 4 large mushrooms
• 2 slices wholemeal
• 2 eggs
• 5 egg whites
• 2 teaspoons low fat spread
• 4 tablespoons skimmed milk
• Ground black pepper
Directions:
1. Preheat the grill. Arrange the tomatoes and mushrooms on the grill rack and
grill them for 8-10 minutes
2. Whilst they are cooking, toast the bread.
3. Beat the eggs and milk together. Melt the low fat spread in a non-stick
saucepan and add the beaten eggs. Cook over a medium-high heat, stirring all
the time with a wooden spoon, until the eggs are set.
4. Serve the scrambled eggs on the slices of toast, along with the grilled
tomatoes and mushrooms. Season with some pepper, then serve.
Tip 1: To prevent the eggs from over-cooking and getting too dry, it’s a good
idea to stop cooking them when they are still quite sloppy, as they will
continue to cook just from the heat of the pan for another minute or two.
Tip 2: If you’re not keen on tomatoes, grill some pieces of red or yellow
pepper instead.
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