Scrambled eggs with chives, capsicum and cheese served on sour dough
Allergen – contains eggs, gluten and dairy. Nut free. Vegetarian.
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g
Best choice
V
Vegetarian
NF
Nut free
Breakfast
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Beat eggs and milk well in a bowl, add the pepper, cheese, chives, capsicum and thyme, mix well.
- Pour into a gastronorm tray and cook in the oven on 30% steam and 70% dry heat at 150oc for 10-12 minutes, stirring every few minutes. Depending on the quantity and tray depth this would need to change accordingly, use as a guide only.
- Once cooked stir again, serve on the toasted sour dough with spinach.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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