This speedy scrambled egg dish is highly nutritious, packed with protein and providing you with a source of 17 vitamins and minerals including vitamin D, iron, folic acid and zinc.
Preparation time: 10 minutes / Cooking time: 15 minutes / Serves 2
|2 tbsp. olive oil (30ml)||200g fresh mushrooms, very finely chopped||1 clove garlic, peeled and very finely chopped (3g)|
|1 medium red pepper, very finely chopped (160g)||4 large eggs (280g)||100ml milk|
|50g feta cheese, crumbled||25g parmesan, grated||Pinch of pepper|
- Heat the oil in the pan over a medium-low heat. Add the mushrooms, peppers and garlic and gently cook for 10-15 minutes, until the vegetables are soft.
- In a bowl, whisk together the eggs, milk, cheese and a small sprinkle of pepper. Pour this mixture into the pan and over the red peppers and mushrooms.
- Gently cook the eggs in the pan for 5 minutes, stirring occasionally to scramble them, until the eggs are fully cooked through.
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