• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Description

Welcome to the ‘#HealthyEating’ series! #HealhyEating is launched to encourage everyone to love themselves and live a healthier life. In this quarter, we are sharing vegetarian and/or vegan Breakfast recipes, Sweetcorn Scrambled Eggs. Corns will add an extra crunch to the dish & kids will love the sweet flavours to it while packing up on fibres!


Want more vegetarian or vegan recipes? Check out the ‘#HealthyEating’ recipe folder.

Recipe Ingredient

  • 2 egg whites
  • 1 whole egg
  • 2 tbsp reduced fat milk
  • 2 tbsp fresh sweetcorn kernels*
  • 1/2 tbsp chopped spring onions
  • 1/2 tsp chopped cilipadi
  • Dash of salt and pepper
  • * Prepare the fresh sweetcorn kernels the night before. Get one ear of fresh sweetcorn and scrape out the kernels.


  1. Combine whole egg, egg whites and milk in a mixing bowl. Beat with a hand whisk until just combined. (Do not beat until frothy.) Add in sweet corn, spring onions, cilipadi, and salt and pepper. Pour mixture into a lightly greased and heated non-stick pan. Stir gently with a spatula and cook over a low heat until mixture is almost cooked.
  2. Take the pan away from the heat then gently stir the scrambled egg mixture a few more times. (This is to ensure that the eggs will be cooked but not over the fire.)
  3. Dish out into two individual plastic containers and have some toasted french loaf slices to accompany.
User Type: anonymous web
Campaign ID: 2
Cxense type: free

You may also like

Leave a Reply

Your email address will not be published.