Scrambled Egg Vegetable Hash

Serves 4

  • 6 free range eggs whisked
  • 1 onion chopped into 1 cm2 chunks
  • 1 pepper chopped into 1 cm2 chunks
  • Small bag of cherry tomatoes cut into halves
  • Small box of mushrooms sliced
  • 8 slices of wholegrain toast

Place a large frying pan on a medium – high heat with 1 tablespoon of oil. Once the pan is hot, add the onion, pepper, mushrooms and stir-fry until browned. Add the tomatoes and eggs, and stir fry until the scrambled eggs are cooked. Serve on top of the toast.

















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