Skip to main content

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.

Sign up for Cook Together emails

Get the family involved and make tasty meals from scratch!

Every week for 4 weeks you will get 2 healthy recipes – with videos, easy-to-follow instructions and a shopping list – straight to your inbox.