A delicious alternative to scrambled eggs, this recipe works well for breakfast, lunch or as a light dinner.
1 tsp of olive oil
2 Tomatoes, cut into chunks
¼ tsp of sweet smoked paprika
4 large free range eggs
1 tbsp of skimmed milk
20g of chedder cheese, coarsely grated
Basil leaves, to garnish
1. Warm the olive oil, tomatoes and some seasoning in a small pan over a medium heat for 2-3 minutes or until soft, but not collapsing. Add the paprika and cook for a further 30 seconds.
2. In a bowl, whisk the eggs with the milk and half the cheese. Add to the pan and cook, folding the ingredients occasionally rather than stirring them, for 2 minutes, until just becoming firm but creamy. Serve with the remaining cheese grated over the top and garnish with basil leaves. Delicious with hot toast.
Recipe courtesy of Waitrose