Scrambled omelette with cherry tomatoes

10g butter

2 medium eggs, lightly beaten

6 cherry tomatoes, quartered

15g shavings of cheese

Chives to garnish

1 slice granary toast

Non-stick frying pan, spatula.

1. Heat a non-stick pan with the butter.
2. Pour the eggs into the hot pan and allow to set for 1 to 1 and a half minutes.
3. Stir or scramble briefly and add the tomatoes and cook for a further 1 to 2 minutes until just cooked.
4. Sprinkle with cheese and chives.
5. Fold the omelette and serve with the toasted bread.
6. Season well and serve.

Try adding 15g of fresh spinach along with the tomatoes.

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