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

Allergen – contains eggs, gluten and dairy. Nut free. Vegetarian.
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Scrambled eggs topped with spring onion and sliced capsicum
g Best choice V Vegetarian NF Nut free Breakfast
  1. Beat eggs and milk well in a bowl, add the pepper, cheese, chives, capsicum and thyme, mix well.
  2. 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.
  3. 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 Nutrition Australia, with support from the Victorian Government.

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