Scrambled Eggs With Tomatoes And Mushrooms

• 4 None Portobello mushrooms
• 1 lb cherry tomatoes
• 6 None eggs + 2 whites
• 1/3 cup creme fraiche
• 1 1/2 tbsp reduced-fat margarine
• 1 tbsp fresh chives, finely chopped

1. Preheat oven to 400u0b0F. Line a baking tray with parchment paper.
2. Lightly coat mushrooms with oil, place on prepared tray and roast for 5 mins. Lightly coat tomatoes in oil, add to pan and roast for 15 mins, or until mushrooms are tender and tomatoes split.
3. Meanwhile, whisk together eggs, egg whites and creme fraiche. Melt margarine in a large frying pan over medium heat. Add egg mixture and cook for 30 seconds, gently stirring from outer edges to center, until creamy curds form. Remove from heat and fold in chives.
4. Distribute mushrooms, scrambled eggs and tomatoes between serving plates. Sprinkle with black pepper. Serve immediately.

mushrooms, tomatoes, eggs , crueme fraueeche, margarine, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/26408 (may not work)