Scrambled Eggs Like You’ve Never Seen Before

sourdough bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread increases fiber content.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is heart-healthy.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is low in calories and adds moisture.

In a small bowl, mix Greek yoghurt, lemon juice, chopped parsley and a pinch of salt. Set aside.

In a large non stick frying pan over medium heat, heat olive oil. Add the chopped zucchini, capsicum, tomato and spring onion. Sauté for 2 to 3 minutes until just softened.

Toast sourdough slices until golden and crisp.

Spread the Greek yoghurt mix over each slice of toast.

In a bowl, whisk eggs with sour cream, salt and pepper.

Reduce pan heat to low and pour egg mixture into the frying pan with the vegetables. Stir gently with a soft spatula until just set but still soft and creamy.

Spoon the scrambled egg and vegetable mix over the yoghurt. Sprinkle with mixed seeds, drizzle with olive oil and add optional micro herbs and chilli flakes if you like heat.

Serve hot and enjoy with a cup of strong coffee or tea.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens