Page 17 - HFHB - Magazine

Veggie packed

scrambled eggs

Ingredients

Olive Oil Spray
4 large free range eggs
1/4 cup milk of choice
1/2 cup fresh spinach, washed
4 cup mushrooms, sliced
6 cherry tomatoes, sliced
4 large spring onions (shallots), sliced
4 pieces toast of choice to serve*
Butter/Avocado to spread on toast to serve*

Method

Break the eggs into a bowl and whisk well, add
in milk and whisk again until combined. Set
aside
Lightly spray a small frypan with the olive oil
and heat over a medium-high heat.
Add the veggies and spinach and fry off until
veggies have softened and the spinach wilted
Reduce the heat and add the eggs to the pan,
swirling to ensure the eggs cover all of the
veggies
Allow to set for a minute or so and then start
moving around with a spatula/spoon to create
your scrambled eggs
Cook to your liking and serve hot on your toast
of choice.

Notes

*I use wholemeal bread, you can substitute for
wholegrain or gluten free if needed

*I like to use avocado as my spread of choice.

I also like to add a slice or two of free range off
the bone ham when I serve my eggs.

Recipe by Katrina Gee - Healthy Family Healthy
Budget