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    Indian scrambled eggs

    Indian scrambled eggs 898x626

    Serves 1
    Preparation 5 mins
    Cooking 10 mins
    Food units per serve 1 bread & cereals, 1 meat & protein, 1 vegetables, 1 dairy, 1 fats


    • 1 teaspoon Olive oil
    • 2 Portabello mushrooms, sliced
    • 2 Garlic cloves, sliced
    • Cooking oil spray
    • 2 Eggs
    • ¼ cup The Complete Dairy High Protein milk
    • 1 teaspoon Turmeric
    • ½ teaspoon Cumin seeds
    • 25g Cheddar cheese
    • 1 tablespoon Coriander leaves
    • 1 slice of Burgen bread, toasted


    1. Heat 1 tsp. of olive oil in a small frypan over medium-high heat. Cook mushrooms and garlic for 2-3 minutes or until golden. Set aside.
    2. Whisk together eggs and milk in a jug.
    3. Heat a small frypan over medium heat and spray 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.
    4. Serve scrambled eggs and mushrooms on toast topped with coriander leaves.