2 large eggs, whisked
3 tbsp skim milk
2 tbsp chopped coriander leaves, plus extra to serve
1 pinch chilli flakes
Freshly ground black pepper, to season
1 tsp olive oil
150 g button mushrooms, thinly sliced
1 clove garlic, crushed
1 tbsp grated reduced-fat mozzarella
2 slices (89g) sourdough bread or gluten-free bread, toasted, to serve
4 cherry tomatoes, chopped, to serve
1 lemon cut into wedges to serve
- Put eggs, milk, coriander and chilli flakes in a small bowl. Whisk to combine. Season with pepper. Set aside.
- Heat oil in a medium non-stick frying pan over a medium-high heat. Add mushroom and garlic. Cook, stirring often, for 3-4 minutes or until mushroom softens.
- Remove pan from heat and add egg mixture. Using a wooden spoon, stir until egg is just set. Add cheese and stir gently to combine.
- Put toast on a serving plate. Spoon egg mixture over toast. Top with tomato and extra coriander, if you like. Sprinkle with pepper and serve with a lemon wedge.