Leftover Veggie Eggs


Time Taken:

10 minutes




2 large eggs

50ml milk

Handful of mushrooms

Salt and pepper

Half a Tsp mixed herbs

Half a garlic clove, crushed

Optional side - salad leaves with balsamic dressing


Roughly chop the mushrooms. In a small frying pan on a low heat, add some oil with the crushed garlic, mushrooms and herbs. Season lightly with salt and pepper. Fry for a few minutes until soft.

Whilst the mushrooms fry, beat the eggs and milk together in a mug. Season lightly with salt and pepper.

When the mushrooms are soft, add the egg mixture to the pan and stir slowly to scramble the egg. Fry on a low heat until desired consistency.

Remove from the heat and serve with salad leaves!