Veggie breakfast scramble

Veggie Breakfast Scramble
  • Serves: 1
  • Prep: 3 mins
  • Cook: 4 mins


  • A drizzle of olive oil
  • 80g mushrooms, sliced
  • A pinch of salt and freshly ground black pepper
  • 4-5 cherry tomatoes, halved
  • 50g baby spinach, roughly shredded
  • 2 large British Lion eggs, beaten


  1. Heat a small non-stick frying pan, add the oil and mushrooms and season to taste. Cook over a high heat, for about two minutes, or until the mushrooms are browned and have given up their juices.
  2. Add the cherry tomatoes and spinach leaves and continue to cook, stirring for a minute or until the spinach has wilted.
  3. Add the eggs and cook for a further 30 seconds, stirring until the eggs have scrambled to your liking. Serve with wholemeal toast.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
207 1.3g 17.9g 14.6g 3.6g 0.7g

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3.5 / 5 rating (198 votes)

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