Breakfast Veggie Scramble Croissant

Nutrition per serve

Ingredients

• 2pcs croissant
• 1pcs spring onion
• 125g corn kernels
• 50g baby spinach leaves
• 50g fire-roasted tomato and jalapeno salsa
• 2pcs egg
• 10ml milk
• 20g butter

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Halve the croissants through the middle. Finely chop the spring onion. Drain and rinse the corn. Put 2 eggs and 2 tsp milk in a bowl, season with salt and pepper and whisk to combine.
2. Step 2 — Toast croissants
   Put the croissants, cut-side up, on an oven tray. Bake for 4-6 mins until lightly toasted.
3. Step 3 — Cook veggies
   Meanwhile, melt 20g butter in a small frypan over medium-high heat. Cook the spring onion and corn, stirring, for 2 mins or until the spring onion is softened. Season with salt and pepper.
4. Step 4 — Scramble eggs
   Increase the heat to high. Add the spinach to the corn mixture and cook, stirring, for 30 secs or until the spinach is just wilted. Add the egg mixture and cook, stirring slowly, for 30 secs-1 min until the egg is just set or cooked to your liking.
5. Step 5 — Serve up
   Top the croissant bases with the scrambled egg mixture, drizzle over the salsa (see Make it yours) and sandwich with the croissant lids. Enjoy!
6. Step 6 — Make it yours
   Our tomato and jalapeno salsa is mildly spicy. If you prefer less heat, drizzle the eggs with a small amount, or serve it at the table for those who do like it.

Allergens

Eier, Milch, Gluten, Sojabohnen, Wheat