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

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 210cal

Kilojoules 880kJ

Protein 15g

Total fat 14g

–Saturated fat 4g

Carbohydrates 10g

–Sugars 6g

Dietary fibre 2g

Sodium 410mg

Calcium 130mg

Iron 3.5mg

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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