Indian scrambled eggs

Breakfast & Brunch|Vegetarian
Prep   5 min
Cook   10 min
  • Olive oil, 1 teaspoon(s)
  • Mushrooms, 2 portobello mushroom(s), or other variety, sliced
  • Garlic, 1 clove(s), sliced
  • Olive oil spray, 1 spray(s)
  • Eggs, raw, 2 60g egg(s)
  • The Complete Dairy High Protein Milk, Light, ¼ cup(s)
  • Ground turmeric, 1 teaspoon(s)
  • Cumin seeds, ½ teaspoon(s)
  • Cheddar cheese, reduced fat (15% fat), 30 g, grated
  • Coriander, 1 tablespoon(s) leaves
  • Burgen Bread, any type, 1 slice(s), toasted


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 & Cereals1
Healthy Fats & Oils1
Protein34.1 g
Total fat26.9 g
- Saturated fat9.2 g
Total carbohydrates18.4 g
- Total sugars4.7 g
Fibre4.6 g
Sodium467 mg