Mushroom With Pesto Scrambled Eggs

1
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From Australian Better Homes & Gardens Diabetic Living March/April '17."

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (1188.6 g)
  • Calories 1794.3
  • Total Fat - 67.8 g
  • Saturated Fat - 25.8 g
  • Cholesterol - 514.7 mg
  • Sodium - 4160.1 mg
  • Total Carbohydrate - 194.9 g
  • Dietary Fiber - 28.4 g
  • Sugars - 36 g
  • Protein - 106.6 g
  • Calcium - 1332.8 mg
  • Iron - 12.3 mg
  • Vitamin C - 157 mg
  • Thiamin - 1.3 mg

Step 1

Preheat oven to 200C fan forced.

Step 2

Line an oven tray with baking paper.

Step 3

Spray mushrooms and tomatoes with cooking spray and roast for 8 to 10 minutes or until mushrooms are tender and tomatoes have softened.

Step 4

Meanwhile heat oil in a small non-stick frying pan over a medium heat.

Step 5

Put eggs, milk and pepper in a small bowl and whisk to combine.

Step 6

Add egg mixture to pan and cook, stirring occasionally, for 1 to 2 minutes or until egg starts to set and then turn off heat and stir until just set.

Step 7

Arrange spinach, mushrooms, ham, tomatoes and egg on a serving plate or board and drizzle over pesto and serve with juice.

Tips & Variations


  • Olive oil cooking spray

Related

Bergy

I really enjoyed my Sunday brunch - delicious recipe. Pat I believe that you love eggs as much as I do. This recipe is perfect for Brunch and would also be great for a light dinner. I cooked the mushrooms/tomatoes stove top in a small pan adding the spinach & pesto to heat through just before topping the eggs with it. I had my orange juice earlier.

review by:
(7 Jan 2018)