Breakfasts, Foods, Recipes

Bistro Scrambled Eggs

Bistro Scrambled Eggs

Bistro Scrambled Eggs

Bistro Scrambled Eggs GF DF YF WF


Serves 1 – 2

  • 2 Eggs
  • 1 Spring onion – chopped
  • ½ Small Red or Green Pepper – chopped
  • 1 Small skinned chopped Tomato (optional)
  • 1 Heaped teaspoon chopped Parsley
  • 1 tbsp. Soya Milk
  • Olive oil or unsalted Butter
  • Low sodium salt and Pepper


Fry the vegetables until they are soft but not coloured, about 2 – 3 minutes, then add the beaten eggs with the remaining ingredients and scramble in the usual way.
Serve on rye toast.

Alternatively, the above recipe can be cooked as an omelette.

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