Scrambled eggs with cheese and tomatoes

Prep: 5 mins

Cook: 5 mins

This is a fantastic recipe for breakfast, lunch or even supper and is so quick to prepare and cook. Avoid overcooking the eggs by stirring constantly with a balloon whisk and remember to keep pulling the mixture away from the sides.

2 eggs

1 tbsp milk

1 tsp snipped fresh chives

½oz butter

½ oz Mature Cheddar Cheese, grated

3 x Grilled Vine Tomatoes

1 slice multi-grain bread, cut into strips

Freshly ground black pepper

Fresh long chives, to garnish (optional)

Whisk together the eggs, milk, chives and plenty of freshly ground black pepper.

Heat a knob of the butter in a non-stick frying pan until foaming. Add the egg mixture and whisk continuously for 2-3 minutes, until just set but still soft. Remove from the heat, as they will continue to cook, and gently stir in the grated cheddar.

Alter the consistency, depending on the stage of weaning, your baby is at.

For older babies who are able for soft finger foods, serve the scrambled egg topped with a cherry tomato and with 1-2 thin bread strips on the side.

Serves
2-3

Preparation Time
5 minutes

Cooking Time
5 minutes

Main ingredients
Dairy, Eggs

Recipe Type
Healthy, Kids Food

Level of Difficulty
Easy