Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 1/4 cup milk
- 1 long green chilli, thinly sliced
- 12 portobello mushrooms
- 1 small brown onion, finely chopped
- 5milliliter virgin olive oil spray
- 1/3 cup coriander, sprigs
- 1/2teaspoons ground coriander
- 1/2teaspoons ground cumin
- 1 pinch ground turmeric
- 2tablespoons olive oil
- 8 eggs
- 4 garlic naan breads
- 2 tomatoes, deseeded, chopped
Nutrition per serving
3420kJ / 818Cal
3420 Kilojoules or 818 Calories
39% of daily energy intake*
Protein
33.8grams
Fat
34.2grams
Carbs
87.8grams
Sugars
12.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat grill to high. Line a baking tray with foil. Place mushrooms, stem side up, on prepared tray. Spray with oil. Season. Grill for 5-7 minutes, turning once, until tender. Add bread to tray for last 2 minutes and cook until toasted and warmed through.
Step 2 of 5
Meanwhile, whisk eggs and milk in a large jug. Season with pepper.
Step 3 of 5
Heat oil in a large frying pan over medium-high heat. Add onion, garlic, cumin, ground coriander, turmeric and half the chilli. Cook, stirring, for 5 minutes or until softened and fragrant.
Step 4 of 5
Add egg mixture to pan and, using a spatula, gently move the mixture around in a folding motion for 5-6 minutes or until just set.
Step 5 of 5
Serve egg and mushrooms with warmed naan breads. Top with tomato, coriander sprigs and remaining chilli.
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