Rhiannon Lambert
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SCRAMBLED EGGS WITH ROASTED VEG

  • icon
    45 minutes
  • icon
    1

Ingredients

  • 3 medium eggs
  • 30g mixed seeds
  • 2 tbsp olive oil
  • 50g red pepper (sliced)
  • 50g orange pepper (sliced)
  • 40g courgette (sliced)
recipe
  • icon
    45 minutes
  • icon
    1
recipe

Ingredients

  • 3 medium eggs
  • 30g mixed seeds
  • 2 tbsp olive oil
  • 50g red pepper (sliced)
  • 50g orange pepper (sliced)
  • 40g courgette (sliced)

Instructions

  1. Preheat the oven to 180 degree Celsius. Spread the veg out on a baking tray and drizzle 1 tbsp of olive oil over the veg and toss them around the tray to cover them. Roast in the oven for 35-40 minutes, turning halfway through.
  2. Beat the eggs together in a cup. Heat the olive oil over a medium-high heat in a pan and pour in the eggs.
  3. Add the eggs to the pan, and use a spatula to scramble the eggs, gently stirring around the pan. Cook for 2-3 minutes until the eggs begin to set.
  4. When the eggs are done, place them on a plate and sprinkle the seeds on top. Serve with the roasted veg.

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