Scrambled eggs with cheese and tomatoes

Prep: 5 mins
Cook: 5 mins
Scrambled eggs with cheese and tomatoes
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

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device in cookies to serve you personalized content and ads.

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.