Veggie Scrambled Eggs with Wholemeal Toasts

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Nutritional Info :

2 persons
268 kcal


  • 4 slices Wholemeal toast
  • 3 (small) Eggs
  • 1 teaspoon Unsalted butter
  • 50ml Low fat milk
  • 50g Green capsicum, cut into 1 cm cubes
  • 40g Onion, chopped
  • 50g Canned button mushrooms, cut into 1 cm cubes
  • 60g Tomato, seeded and cut into 1 cm cubes
  • Salt and black pepper to taste
  • 1 teaspoon Chopped chives (optional)


  1. In a medium bowl, lightly whisk the eggs with low fat milk and a pinch of salt and ground black pepper until well combined. Stir in capsicum, onion and mushroom cubes.
  2. Melt butter on medium heat in a large non-stick frying pan, avoid browning. Pour in the egg mixture and stir over medium heat until eggs are nearly set, about 3 - 5 minutes.
  3. Add in tomato cubes, cook and stir for another minute. Turn off heat.
  4. Sprinkle chopped chives (if desired) on scrambled eggs and serve immediately with wholemeal toasts.

Kids can help:

  1. Break eggs into bowl, whisk eggs and stir in vegetables.

Chef Tips:

  1. You can also serve scrambled eggs with roast tomato or baked beans.
  2. To personalize the scrambled eggs, you can add in chicken ham bits, beef bacon bits or chopped spring onion into the egg mixture.