- PrepPreparation time5 minutes
- CookCooking time7 minutes
- ServesServes2
- Nutrition (per serve)Nutrition (per serve)Protein: 18gSodium: 509mg
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Print- 4 eggs
- 1 tablespoon milk or water
- 2 tablespoons olive oil
- Half cup sliced mushrooms
- Half cup cherry tomatoes
- One quarter teaspoon dried oregano
- One quarter teaspoon garlic powder
- 2 tablespoons cheese – ricotta or cottage cheese are creamy, but mozzarella or cheddar or what you have available are fine too
- Salt and pepper to taste
- 1 tablespoon chopped parsley
- 2 slices multigrain or sourdough toast
- Whisk eggs with milk, salt, and pepper.
- Heat oil in a non-stick pan. Sauté mushrooms for 3 minutes until golden.
- Add tomatoes and cook for another 2 minutes. Season with herbs and garlic powder.
- Push veggies to the sides, pour in eggs, tilting the pan to spread evenly.
- Cook on low heat until set.
- Top with cheese, fold gently in half and cook another minute.
- Garnish with parsley and serve with wholegrain toast