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Scrambled eggs on mega-mushrooms with grilled peppers recipe

Scrambled eggs on mushrooms with grilled peppers

Prep time
10 mins

Cooking time
10 mins

Medium effort


  • 2 red peppers, deseeded and sliced
  • 4 very large mushrooms, stalks removed
  • 6 eggs
  • 4 tbsp skimmed milk
  • 2 tsp lower-fat spread
  • 12 cherry tomatoes, halved
  • 4 wholemeal pittas
  • Freshly ground black pepper
Nutritional information

Nutritional information, per serving:

  • 1,551kJ / 369kcal
  • 21.3g protein
  • 9.8g fat, of which 2.5g saturates
  • 44.3g carbohydrate, of which 6.9g sugars
  • 9.3g dietary fibre
  • 440mg sodium, equivalent to 1.1g salt


Preheat the grill. Arrange the sliced peppers and mushroom caps on the grill rack and grill them for 4 to 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.