Preheat the grill. Arrange the tomatoes and mushrooms on the rack and grill them for 8 to 10 minutes. While they're cooking, toast the bread.Beat the eggs and milk together in a bowl. Melt the low-fat spread in a non-stick saucepan and add the egg mixture.Cook over a medium-heat, stirring all the time with a wooden spoon, until the eggs are set – about a minute or so.Serve the scrambled eggs on the slices of toast, along with the grilled tomatoes and mushrooms. Season to taste with some pepper and tuck in.