½ cup sliced button mushrooms 2 viennas, sliced Diced red, yellow & green peppers Diced tomato (optional) ½ teaspoon Robertsons garlic & herb spice Salt & black pepper to taste Green masala ¼ teaspoon red chilli powder 2 tablespoon red chutney of your choice 4 eggs, beaten Chopped dhania (coriander) Grated cheese
Sauté mushrooms, viennas, peppers & tomato in olive oil in a medium sized pan with all the spices. Add the red chutney & mix well. Ensure that the filling is spread in an even layer in the pan. Add the chopped dhania (coriander) to the eggs & pour over filling. Cover pan with a pot lid & let eggs cook on medium heat. Top with cheese & pop it under the grill for a few minutes until cheese melts.