Scrambled eggs with cheese and tomatoes
Chef:
First 1000 Days
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
