Parmesan scrambled eggs

Servings: 2 people
Carbohydrate Serves: 2 (depending on amount of bread) per person
(1 carbohydrate serve = 15 grams of total carbohydrate)

We really should get some chickens with all the eggs we get through. I guess that’s why I’m always looking for variations on the theme of egg. And Parmesan cheese is great for 2 reasons. The first is that it’s cheese. And the second is that you don’t need much of it to enjoy its flavour. Check out this quick and easy gestational diabetes friendly breakfast. And add a range of sides to create a good old fashioned breakfast fry up – minus the greasy spoon. (Main carbohydrate containing ingredients are listed in bold.)


  • Light olive or cooking oil (using spray oil can reduce the amount required and a non-stick pan will also help)
  • 250g/ ~8.5 ounces cherry tomatoes
  • 250g/ ~8.5 ounces button mushrooms, halved
  • 1 bunch English spinach, washed, chopped roughly
  • 1 tablespoon Italian herbs (usually a mix of dried basil, oregano and thyme)
  • 4 eggs, beaten
  • 40g/ 2 tablespoons parmesan cheese, grated
  • 4 slices grain bread, toasted (2 per person)

Lightly spray a heavy-based frypan with oil and heat over a low-medium heat. Add tomatoes to one half of the pan and mushrooms to the other. Sprinkle all with Italian herbs. Cook, stirring occasionally, for around 5-10 minutes until tomatoes are slightly caramelised and mushrooms are golden. Before they are fully cooked, make some space and add spinach just long enough for it to wilt. Remove all vegetables and place in a covered dish until serving time.

In same frypan, over a low heat, pour in eggs and cheese. Mix and cover for around 5-8 minutes. The eggs will cook nice and slowly and covering will fluff them up slightly.

Serve eggs and sides with a slice or two of unbuttered or lightly buttered toast. (Remember to stay within the carbohydrate allowance here.)

Variations: Other sides which won’t add to your carbohydrate allowance include grilled capsicum, or cooked zucchini or asparagus, or a green salad. For some extra protein add a tablespoon of avocado per serve.

  • Nicky says:

    Cant wait to try this and many other recipes. I truly enjoyed reading everything on your site. It was very informative and the other moms interviews were insightful and reassuring. I just found out yesterday that I am borderline GDM which was a real downer. But after reading through your site I feel loads better. Keep up the good work that you and Natasha are doing! All the best

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I’m Lisa Taylor, the mum behind GDRecipes. I created this site after having GDM myself & because I love food. I’d like to inspire, motivate & support you to cook & eat well during your pregnancy with GDM & beyond. Come read my story. My kitchen is your kitchen. ... Read more

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