Mushroom and silver beet vege scramble
Serves:
4
Time to make:
10 mins
Total cost:
$9.20 / $2.30 per serve
(at time of publication)
(at time of publication)
Health information:
Gluten-free (or can be made gluten-free*)
Low kilojoule
Low sodium
Vegetarian
Instructions
Instructions and steps:
Step 1 Beat eggs together with milk. Add seasoning, onions, mushrooms and silver beet.
Step 2 Heat a non-stick pan with a little oil spray. Add egg and vege mixture. Cook over a gentle heat, stirring until scrambled softly.
Step 3 Add parsley and cook for 1 more minute. Add beetroot. Stir lightly.
Variations
Make it gluten-free: Check Tuscan seasoning is gluten-free.
Serving suggestions
Serve with lightly toasted crusty wholegrain bread.
About this Recipe
First Published:
July 2011
Rating:
No votes yet
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Full ingredient list:
- 8 eggs
- 6 tablespoons trim milk
- 1 teaspoon Tuscan seasoning
- 2 spring onions, finely chopped
- 6 mushrooms, sliced
- 2 cups chopped silver beet
- oil spray, to grease
- 2 tablespooons chopped fresh parsley
- 3/4 cup diced cooked beetroot
Nutritional information (per serve)
Energy:
880kJ
Calories:
210cal
Protein:
15g
Fat:
14g
- saturated:
4g
Carbohydrates:
10g
- sugars:
6g
Dietary Fibre:
2g
Sodium:
410mg
Calcium:
130mg
Iron:
3.5mg
Nutrition information is given per serve
*NS: not specified
