Mushroom and silver beet vege scramble

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 10 mins

Ingredients

More weights & measures

8 eggs

6 tablespoons skim milk

1 teaspoon Tuscan seasoning

2 spring onions, finely chopped

6 mushrooms, sliced

2 cups chopped silver beet

spray oil, to grease

2 tablespooons chopped fresh parsley

¾ cup diced cooked beetrootbeetsX

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Instructions

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1 Beat eggs together with milk. Add seasoning, onions, mushrooms and silver beet.

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.

3 Add parsley and cook for 1 more minute. Add beetroot. Stir lightly.

Serving suggestion

Serve with lightly toasted crusty wholegrain bread.

Variations

Make it gluten free: Check Tuscan seasoning is gluten free.

Nutrition Info (per serve)

Calories 210 cal

Kilojoules 880 kJ

Protein 15 g

Total fat 14 g

Saturated fat 4 g

Carbohydrates 10 g

Sugar 6 g

Dietary fibre 2 g

Sodium 410 mg

Calcium 130 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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