Name: Scrambled eggs with mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 flat mushrooms; cooking oil spray; 500 gram trussed cherry tomatoes; 6 eggs; 2 egg whites; 1/3 cup reduced-fat cream; 20 gram reduced-fat margarine; 1 tablespoon finely chopped chives

Scrambled eggs with mushrooms

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

4 flat mushrooms

cooking oil spray

500 gram trussed cherry tomatoes

6 eggs

2 egg whites

1/3 cup reduced-fat cream

20 gram reduced-fat margarine

1 tablespoon finely chopped chives

Method

1.Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Spray mushrooms with oil. Place on prepared tray. Roast for 5 minutes.

2.Add tomatoes and spray with oil. Roast for 15 minutes or until mushrooms are tender and tomatoes split.

3.Meanwhile, whisk eggs, egg whites and cream in a large jug. Melt margarine in a large frying pan over moderate heat. Add egg mixture and cook for 30 seconds, gently stirring from outer edges to centre, until creamy curds form. Remove from heat and stir in chives.

4.Divide mushrooms, scrambled eggs and tomatoes among plates. Sprinkle with black pepper and serve immediately.

To avoid overcooked, rubbery eggs, remove from heat while still creamy.
Note

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Ingredients

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