Scrambled eggs pair perfectly with an endless array of foods, or they can be cooked a little differently to form an entire sheet-pan meal.
The dish comprises eggs, herbs, spices, and vegetables to create a tasty and filling breakfast.
Sharing the recipe on her blog Little Sunny Kitchen, founder Diana claimed that it takes just half an hour to make and is a hit with her whole family.
She said: “It’s so easy, quick, convenient, and tastes as good as an individual omelette that you’d make in a skillet!”
The dish is easy to customise too, with a range of ingredients like bacon, feta cheese, spinach, kale, and cherry tomatoes, making for the perfect additions.
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Ingredients
- 12 eggs
- 1/3 cup milk
- One teaspoon salt
- Half a teaspoon of ground black pepper
- Four mushrooms sliced
- 1/4 red pepper diced
- Half a beef tomato diced
- 1/4 onion diced
- One spring onion, sliced
- Half a cup of cheddar cheese, grated
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Before making the egg mixture, preheat the oven to 220C, or 200C for a fan-assisted appliance.
In a large mixing bowl, crack the 12 eggs, taking care not to include any shells. Whisk the eggs until blended then add in the milk, and season with plenty of salt and pepper.
Lightly grease a sheet pan with non-stick oil or brush over some vegetable oil.
Pour the egg mixture into the sheet pan then follow with a layer of chosen toppings for added colour and flavour.
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Transfer the pan to the oven on the lowest rack and bake for 15 to 20 minutes.
Diana noted that the baking time may vary depending on what size of sheet pan is used, and how many toppings are added.
Either way, the centre should set and no longer be “jiggly” when the eggs are fully cooked.
The contents of the pan should be easy to slice into 12 equal squares which should be served hot from the oven.
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