Scrambled omelette with cherry tomatoes

10g baking spread 

2 medium eggs

6 cherry tomatoes

15g reduced-fat cheddar cheese

Chives to garnish

1 slice granary toast

Spray oil 

Chopping board, sharp knife, non-stick frying pan, spatula. 

1. Crack both eggs into a bowl and lightly beat. 
2. Chop the tomatoes into quarters. 
3. Grate the cheese on a chopping board. 
4. Heat a non-stick pan with spray oil. 
5. Pour the eggs into the hot pan and allow to set for 1 to 1 and a half minutes.
6. Stir or scramble briefly and add the tomatoes and cook for a further 1 to 2 minutes until just cooked.
7. Sprinkle with cheese and chives.
8. Toast the bread. 
9. Fold the omelette and serve with the toasted bread.
10. Season well and serve.

• Reduce food waste: Try adding 15g of fresh spinach. 
• Focus on fibre: Choose wholegrain bread for toasting to boost the fibre content of this dish. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, for those with an allergy to gluten, use a gluten-free bread. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves one portion based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?