Mushroom With Pesto Scrambled Eggs
Recipe: #27762
August 23, 2017
Categories: Breakfast, Eggs, Mushrooms, Spinach, Brunch Oven Roast, Diabetic, Gluten-Free, High Protein, Non-Dairy, Fresh Tomatoes, more
"From Australian Better Homes & Gardens Diabetic Living March/April '17."
Original is 1 serving
Ingredients
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 by Step Method
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
- Olive oil cooking spray
1 Reviews
You'll Also Love
