Vegetable Scrambled Eggs – Recipe of the Week
Upgrade the standard, yet scrumptious, dish of scrambled eggs with the addition of some healthy and tasty vegetables. This makes for a meal that is basic in all the best ways – simple to make with ingredients you are sure to have at home. Perhaps best of all, you are sure to enjoy this comfort food while the protein it contains helps to keep you feeling full and build your lean muscle mass.
Vegetable Scrambled Eggs
Recipe Ingredients List
⦁ Cherry Tomatoes (twelve)
⦁ Eggs (six)
⦁ Large Mushrooms (four)
⦁ Red Peppers (two)
⦁ Wholemeal Pittas (four)
⦁ Low Fat Milk
⦁ Low Fat Butter
⦁ Black Pepper
Preheat the grill. Slice up your peppers, tomatoes and mushrooms and then place these on a tray under the grill. Grill them for between four to five minutes – turning them over once so that they grill evenly.
Whisk the eggs together with a dash of low fat milk (about four tablespoons).
In a non-stick frying pan, melt two teaspoons of low fat butter and add the eggs. Keep stirring this until the eggs are scrambled – making sure that they are fully cooked but do not become too rough and ‘rubbery’. Add the grilled peppers, tomatoes and mushrooms and cook for a few more seconds.
Warm the pitta breads under the grill and when ready, serve them with your vegetable scrambled eggs. Season with black pepper to taste if you would like.
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