WEEKEND BREAKFAST

mexican scrambled eggs

ingredients

  • 1 tbsp olive oil
  • ½ red pepper, diced
  • ½ green pepper, diced
  • 3 spring onions, finely sliced
  • 1 red chilli, de-seeded and finely chopped, optional
  • 4 eggs, beaten
  • Handful fresh coriander, roughly chopped
  • 2 thick slices Granary bread, toasted
  • Prep 10 mins
  • Cook 15 mins
  • Serves 2
method

  1. Heat the oil in a small non-stick frying pan. Add the peppers, onion and chilli and sauté for 2-3 minutes
  2. Add the eggs, and stir continuously with a wooden spoon or spatula or until the eggs are cooked to your liking
  3. Stir in the coriander and serve the eggs on toast

Enjoy with a 150ml serving of Tropicana Orange Juice

Photography by Helen Best-Shaw
nutrition highlights
    • Provides 2 of your 5 a day

calories 422
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