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Scrambled Cheddar Eggs on Wholegrain

Serves 2


  • 6-8 cherry tomatoes
  • 2 eggs
  • 1 egg white
  • 2 tablespoons Australian reduced fat milk
  • 40g Australian reduced fat cheddar cheese, grated
  • 2 teaspoons chopped flat leaf parsley
  • freshly ground black pepper, to taste
  • 2 thick slices wholegrain bread, toasted
Download Recipe (PDF)


  1. 1. Place tomatoes onto a lined oven tray and bake at 180°C for 5-8 minutes until heated through and skins are just starting to split.
  2. 2. Whisk the eggs and milk together. Pour into a pre-heated non-stick frying pan and cook over a medium heat stirring occasionally until just cooked.
  3. 3. Stir cheese, parsley and pepper through egg mixture, and serve on toast with tomatoes.

Tips / Handy Hints

Tip: Accompany with a reduced fat cafe latte.

Nutritional Information

Nutrients per serve:
Energy (kj) 1129
Protein (g) 19
Fat, Total (g) 11.4
Saturated (g) 4.9
Carbohydrates (g) 21
Sugars (g) 4
Dietry Fibre (g) 3
Sodium (mg) 474
Calcium (mg) 238
Iron (mg) 2


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