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| Prep | 5 min | |
| Cook | 10 min |
Method
Heat 1 teaspoon of olive oil in a small frypan over medium-high heat. Cook mushrooms and garlic for 2-3 minutes or until golden. Set aside.
Whisk together eggs and milk in a jug.
Heat a small frypan over medium heat and spray lightly with cooking oil. Add turmeric and cumin seeds and toast for 1 minute or until fragrant. Pour in egg mixture and grate over cheese. Once eggs are set around the edges, begin to fold egg mixture over itself until almost cooked.
Serve scrambled eggs and mushrooms on toast topped with coriander leaves.
Nutrition facts per serve
Makes 1 serve
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1 |
| Bread & Cereals | 1 |
| Vegetables | 0.2 |
| Fruit | 0 |
| Dairy | 1 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 464 |
| Protein | 34.1 g |
| Total fat | 26.9 g |
| - Saturated fat | 9.2 g |
| Total carbohydrates | 18.4 g |
| - Total sugars | 4.7 g |
| Fibre | 4.6 g |
| Sodium | 467 mg |
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