About the Recipe
We'll eat this for breakfast at least twice a week. Possibly with the addition of bacon or salmon if we're feeling fancy. Kieran's a little bigger than me as a human, so we'll often go 7 or 8 eggs between the two of us.
Ingredients
6 large eggs
1 bell pepper, diced
5 mushrooms, sliced
10 cherry tomatoes, halved
2 tsp olive spread, plus extra for the bagels
1 tsp mixed herbs
1 tsp garlic granules
2 bagels
salt and pepper to taste
Preparation
Heat up two medium/large frying pans over a medium heat with a teaspoon of spread in each.
Add your veggies to one, with a splash of water and herbs/garlic. Cook for about 5 minutes, until the veggies start to sweat and the tomatoes release their juices.
After 5 minutes, when you're veggies are looking pretty tasty, whisk up your eggs in a bowl and add to the other pan. Start mixing immediately so they don't stick. You want to keep them moving for about 3 minutes, until they're fluffy.
Pop the bagels in the toaster whilst you dish up your veg and eggs.
Spread the bagels, sprinkle salt and pepper on everything.
Enjoy with a cup of coffee, water, or juice :)