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Ingredient amounts scale to match. Oven and stovetop times stretch for a bigger batch; those show in amber.
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By NHS Healthier Families (© Crown copyright) · Original recipe
Recipe from NHS Healthier Families (© Crown copyright) · Open Government Licence v3.0
Preheat the grill. Arrange the sliced peppers and mushroom caps on the grill rack, and cook for 4 to 5 minutes, turning once.
While veg is grilling, beat the eggs and milk together. Chop the mushroom stalks.
Melt the lower-fat spread in a non-stick saucepan and add the eggs and mushroom stalks, stirring with a wooden spoon to set and scramble the eggs. Add the grilled peppers and cherry tomatoes, and cook for a few more seconds.
Meanwhile, warm the pitta bread in a toaster or under the grill. Warm 4 serving plates and place a mushroom on each one. Share the scrambled egg mixture between them and season with black pepper. Serve with the warm pittas.