Scrambled eggs with spring onions
Print recipeReady, steady, breakfast. When things have to be fast, scrambled eggs are one of my favourite dishes. Eggs fill up nicely and keep me going until lunch time. Spring onions add taste and fibre to the meal.
Eggs are one of nature’s perfect foods. Very nutritious and ideal for on the go or breakfast. Eggs are loaded with vitamins, minerals, high quality proteins and good fats.
Goes well with: busy morningsIngredients
- 6 eggs
- 2 spring onions
- 1 tablespoon butter
- 1 handful cherry tomatoes
- salt to taste
- pepper to taste
- Optional: olive oil to drizzle
- Optional: balsamic vinegar to drizzle
Method
- Wash spring onions and tomatoes
- Crack eggs into bowl and mix adding pinch of salt
- Chop spring onions and add to pan with melted butter (medium heat)
- Fry for 2 minutes, then add egg mixture
- Keep stirring until eggs have thickened but not turned dry (scrambled eggs taste best when still creamy)
- Serve with cherry tomatoes cut in half
- Optional: drizzle with some olive oil and balsamic vinegar