Course Breakfast
Servings 1 person


  • 2 Egg
  • ¼ cup Reduced-fat milk
  • 50 g mushrooms chopped
  • ½ red capsicum chopped
  • 125 g cherry tomatoes halved or quartered
  • 30 g Reduced-fat grated cheese Optional
  • 1 slice multigrain bread


  • Whisk the eggs and milk together and pour into a non-stick frypan on a medium heat. Use a spray oil or 1 tsp of olive oil to prevent sticking
  • When the egg is firm or browing underneath, add the vegetables and fold over the egg in half to cover the vegetables and cook for a few more minutes or until the egg is cooked through.
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