Coriander Scramble with Roast Mushroom

Ingredients (Serves 1)

1 Large Field Mushroom
2 Whole Eggs
1/4 Red Capsicum (Bell Pepper)
1/4 Yellow Capsicum (Bell Pepper)
1/4 Cup Fresh Coriander
4 Cherry Tomatoes
1 Spring Onion
1 Teaspoon Extra Virgin Olive Oil (Cold Pressed)

Cooking Instructions:

Pre heat oven to approxiametly 150 degrees celcius and place mushroom on a baking tray in oven.

While mushroom is baking, cut all ingredients into small pieces.

Whisk 2 eggs in a small bowl and pour one teaspoon olive oil onto a fry pan before pre heating the pan on low.

Pour chopped ingredients into egg mix and stir, then pour onto fry pan and cook on low - medium heat, stirring around to scramble as the eggs cook.

Once eggs are cooked, remove mushroom from oven and place onto a plate.

Slowly scoop scrambled eggs onto mushroom and then sprinkle with some fresh coriander to serve.