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Scrambled eggs on mega-mushrooms with grilled peppers recipe

Look out for large portobello mushrooms to make this tasty breakfast treat.

Prep: 10 mins
Cook: 10 mins
Serves 4

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 fibre
  • 1.1g salt
Scrambled eggs and sliced peppers on a large grilled mushroom cap


  • 2 red peppers, deseeded and sliced
  • 4 very large mushrooms, stalks removed
  • 6 eggs
  • 4 tablespoons skimmed milk
  • 2 teaspoons lower-fat spread
  • 12 cherry tomatoes, halved
  • 4 wholemeal pittas
  • freshly ground black pepper


  1. Preheat the grill. Arrange the sliced peppers and mushroom caps on the grill rack, and cook for 4 to 5 minutes, turning once.

  2. While veg is grilling, beat the eggs and milk together. Chop the mushroom stalks.

  3. 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.

  4. 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.