Food & Recipes: Portobello Mushroom Scrambled Eggs
Serves: 2 Calories: 450
Ingredients1 red pepper, deseeded and sliced
2 very large mushrooms, stalks removed
2 tbsp skimmed milk
1 tsp low-fat spread
6 cherry tomatoes, halved
2 wholemeal pittas
Freshly ground black pepper
Add 200g of baked beans
Method1 Preheat the grill. Arrange the sliced peppers and mushroom caps on the grill rack and grill them for 4-5 minutes, turning once. Beat the eggs and milk together. Chop the mushroom stalks.
2 Melt the low-fat spread in a non-stick saucepan and add the eggs and mushroom stalks, stirring with a wooden spoon to set and scramble the eggs. Add the grilled peppers and cherry tomatoes, and cook for a few more seconds.
3 Meanwhile, warm the pitta bread in a toaster or under the grill. Warm 2 serving plates and place a mushroom on each one. Share the scrambled egg mixture between them and season with black pepper. Serve with the warm pittas and half a tin of baked beans (200g)