Scrambled eggs with the healthy lot

January 7, 2018
Cuisine
Serves 2 People
Prep time
5m
Cook Time
15m

Lots of yummy stuff added to boring scrambled eggs – roasted tomatoes with bocconcini (or mozzarella)pieces on top, asparagus and shimeji mushrooms. Healthy way to start the day!

Ingredients

  • 1
    handfull of grape tomatoes, halved
  • 1
    handfull od bocconcini pieces sliced or torn)
  • 1
    bunch of asparagus tips
  • 1
    punnet of shimeji mushrooms or wild mushrooms
  • 4
    eggs
  • knob of butter
  • olive oil
  • piece of multigrain toast if desired

Instructions

  1. Pre-heat oven to 200 C. Place the tomatoes halves on the baking tray lined with baking paper. Drizzle lightly with olive oil. Place bocconcini pieces on top. Roast for about 10-15 minutes until cheese is melted. Remove from the oven when ready.

  2. Tear the large mushrooms into smaller pieces. Add the olive oil to the frying pan and cook the mushrooms for about 5 minutes until browned slightly and softened.

  3. Cook the asparagus tips in a pan of boiling water for 3 minutes. Drain.

  4. To make scrambled eggs - crack the eggs into a pan, whisk and add a knob of butter. Start on high heat, keep stirring till the butter melts. Start gradually reducing the heat, and keep stirring. For the last minute or so of cooking time, turn off the gas completely and keep stirring. Once you are happy with the consistency, remove from the heat. Season with salt and pepper.

  5. Plate up all the ingredients and toast a piece of bread if desired.

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