Look out for large portobello mushrooms to make this tasty breakfast treat.
Scrambled Eggs on Mega-Mushrooms with Grilled Peppers
2 red peppers, deseeded and sliced
4 very large mushrooms, stalks removed
4 tbsp skimmed milk
2 tsp lower-fat spread
12 cherry tomatoes, halved
4 wholemeal pittas
Freshly ground black pepper
Preheat the grill.
Arrange the sliced peppers and mushroom caps on the grill rack and grill them for 4-5 minutes, turning once.
Beat the eggs and milk together.
Chop the mushroom stalks.
Melt the lower-fat spread in a non-stick saucepan and add the eggs and mushroom stalks, stirring with a wooden spoon to set and scramble the eggs.
Add the grilled peppers and cherry tomatoes, and cook for a few more seconds.
Meanwhile, warm the pitta bread in a toaster or under the grill.
Warm 4 serving plates and place a mushroom on each one.
Share the scrambled egg mixture between them and season with black pepper.
Serve with the warm pittas.
Recipe provided by Change4Life