Scrambled eggs with chives, capsicum and cheese served on sour dough

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Allergen – contains eggs, gluten and dairy. Nut free. Vegetarian.

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g Best choice V Vegetarian NF Nut free Breakfast

Ingredients

Eggs - 10

Milk - 200 ml (Skim)

Pepper - black - ½ tsp. (Cracked)

Cheese - grated - 100 grams (Light)

Chives - ¼ bunch

Capsicum - red - 180 grams (Fine dice)

Thyme - fresh - ½ tbsp. (Leaves picked)

Spinach - 120 grams

Sour dough bread - 400 grams (Toasted)

Eggs - 20

Milk - 400 ml (Skim)

Pepper - black - 1 tsp. (Cracked)

Cheese - grated - 200 grams (Light)

Chives - ½ bunch

Capsicum - red - 360 grams (Fine dice)

Thyme - fresh - 1 tbsp. (Leaves picked)

Spinach - 240 grams

Sour dough bread - 800 grams (Toasted)

Eggs - 80

Milk - 1.6 litres (Skim)

Pepper - black - 15 grams (Cracked)

Cheese - grated - 800 grams (Light)

Chives - 2 bunches

Capsicum - red - 1.8 kg (Fine dice)

Thyme - fresh - 25 grams (Leaves picked)

Spinach - 1.2 kg

Sour dough bread - 4.0 kg (Toasted)

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.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.