Recipes

Scrambled Eggs and Hummus

Children love scrambled eggs! Adding hummus further elevates the flavour of the eggs and bumps up the protein. If you don’t have a pan large enough to scramble two dozen eggs at a time, prepare this in batches or use the oven method below.
Serves 12
Prep Time 10 min
Cook Time 10 min

Ingredients

  • 24 eggs
  • 1 cup milk
  • 2 tsp cooking oil
  • ⅔ cup (170 mL) hummus
  • 2 tbsp dried parsley or ¼ cup (60 mL) chopped fresh parsley (optional)

Instructions

  • Step 1

    Whisk eggs or beat eggs with mixer just until blended. Whisk or beat in milk.

  • Step 2

    In a large skillet or an electric frying pan, heat oil over medium heat. Pour in egg mixture. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds. When eggs are partially set, stir in hummus, and parsley, if using. Cook until eggs are thickened and no visible liquid eggs remains.

Nutrition Facts

Per serving
Calories195
Fat14 g
Saturated Fat3 g
Trans Fat0 g
Carbohydrate195 g
Fibre1 g
Sugars1 g
Protein14 g
Sodium200 mg