Veggie Breakfast Scramble

Fork Veggie Breakfast Scramble

Cooking time: 5

Preparation: 5 minutes

Cooking: 5 minutes

Serves: 1


An interesting twist on a breakfast favourite.


  • A drizzle of olive oil
  • 80g mushrooms, sliced
  • A pinch of salt and freshly ground black pepper
  • 4-5 cherry tomatoes, halved
  • 50g baby spinach, roughly shredded
  • 2 large Bird Bros eggs, beaten


  1. Heat a small non-stick frying pan, add the oil and mushrooms and season to taste. Cook over a high heat, for about two minutes, or until the mushrooms are browned and have given up their juices.

  2. Add the cherry tomatoes and spinach leaves and continue to cook, stirring for a minute or until the spinach has wilted.

  3. Add the eggs and cook for a further 30 seconds, stirring until the eggs have scrambled to your liking. Serve with wholemeal toast.

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