Country Style Scrambled Eggs

Country Style Scrambled Eggs recipe by Annabel Karmel


Country Style Scrambled Eggs

These Country Style Scrambled Eggs are the perfect start to any morning. A one-pan-veggie-packed dish the whole family will love!


2 tbsp sunflower oil
½ onion, chopped
½ red pepper, diced
1 small potato, peeled and diced into 1 cm cubes
1 clove garlic, crushed
75g button mushrooms, quartered
1 tomato, deseeded and diced
3 large eggs
50ml double cream
15g parmesan cheese, grated
2 tbsp chives, chopped


  1. Heat the oil in a large deep frying pan. Add the onion, pepper, and potato and fry over high heat for 1 to 2 minutes. Add the garlic and fry for a few seconds. Cover with a lid and gently cook for 12 minutes until the potato is just cooked. Add the button mushrooms and fry for a few minutes.
  2. Beat the eggs with the cream and parmesan in a jug. Add the tomato and egg mixture to the pan. Stir over the heat for 2 to 3 minutes or until the eggs have scrambled. Sprinkle with chopped chives.

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