Scrambled omelette
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Try this super quick breakfast with your favourite cheese, for example Wensleydale, Lancashire or Cheshire.
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Prep time: 5 mins
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Cooking time: 4 mins
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Serves: 1
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Costs: Cheap as chips
Ingredients
Try adding 15g of fresh baby spinach along with the tomatoes.
- 10g butter2 medium eggs, lightly beaten
- 6 cherry tomatoes, quartered
- 15g shavings of Wensleydale cheese
- 1 slice of granary toast
- Chives to garnish
Method
- Heat a non-stick pan with the butter. Pour the eggs into the hot pan and allow to set for 1-1 1/2 minutes.
- Stir or scramble briefly and add the tomatoes and cook for a further 1-2 minutes until just cooked. Sprinkle with cheese and chives.
- Fold the omelette and serve with the toasted bread. Season well and serve.
Nutritional information per portion
- Calories 395(kcal)
- Fat 26.5g
- Saturates 12.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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