- Serves: 2
- Cooks In: 15 minutes
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Ingredients
Method
Brush mushrooms clean with a pastry brush. Thinly slice mushrooms and put into a bowl.
Crack eggs into a medium mixing bowl.
Measure milk into a jug.
Pick the fresh herbs and roughly chop them, put into a small bowl.
Adult help maybe required: Melt butter in an electric frying pan or non-stick frying pan over medium heat until sizzling. Add mushrooms, cook, stirring every now and then until light golden.
While mushrooms are cooking. In a medium bowl whisk eggs, milk, herbs& pepper until well combined. Pour over the mushrooms, shake the pan, allow to cook for 30 seconds.
Adult help maybe required: Use a flat-topped wooden spoon or spatula to gently push the egg mixture from the edges to the centre. Remove the pan from the heat and allow to stand 1 minute (the pan in the heat is enough to cook the eggs through).
Serve immediately with toast.
Ingredients
Directions
Brush mushrooms clean with a pastry brush. Thinly slice mushrooms and put into a bowl.
Crack eggs into a medium mixing bowl.
Measure milk into a jug.
Pick the fresh herbs and roughly chop them, put into a small bowl.
Adult help maybe required: Melt butter in an electric frying pan or non-stick frying pan over medium heat until sizzling. Add mushrooms, cook, stirring every now and then until light golden.
While mushrooms are cooking. In a medium bowl whisk eggs, milk, herbs& pepper until well combined. Pour over the mushrooms, shake the pan, allow to cook for 30 seconds.
Adult help maybe required: Use a flat-topped wooden spoon or spatula to gently push the egg mixture from the edges to the centre. Remove the pan from the heat and allow to stand 1 minute (the pan in the heat is enough to cook the eggs through).
Serve immediately with toast.
