Scrambled eggs on mega-mushrooms with grilled peppers recipe
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Skimmed Milk | 1 cup (244ml) whole | 149 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Spread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 red peppers, deseeded and sliced
- 4 very large mushrooms, stalks removed
- 6 eggs
- 4 tablespoons skimmed milk
- 2 teaspoons lower-fat spread
- 12 cherry tomatoes, halved
- 4 wholemeal pittas
- freshly ground black pepper
Directions
Preheat the grill. Arrange the sliced peppers and mushroom caps on the grill rack, and cook for 4 to 5 minutes, turning once.
While veg is grilling, beat the eggs and milk together. Chop the mushroom stalks.
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. Add the grilled peppers and cherry tomatoes, and cook for a few more seconds.
Meanwhile, warm the pitta bread in a toaster or under the grill. Warm 4 serving plates and place a mushroom on each one. Share the scrambled egg mixture between them and season with black pepper. Serve with the warm pittas.