Cheese and Onion Scramble
- 10 eggs
- 1 tbsp milk
- ½ tsp salt
- 4 spring onions, shredded
- 2 tbsp fresh parsley chopped
- 3 tbsp freshly parmesan cheese
- 3-4 sundried tomatoes, in oil, drained
- 4 slices of wholegrain toast or gluten free alternative, cut into fingers
How to Make It
Crack the eggs into a large saucepan, add the salt and milk and whisk until well mixed.
Place over a low-medium heat and cook gently, stirring all of the time.
As the eggs begin to thicken but still quite runny, add the spring onion, parsley, cheese and sundried tomatoes.
Cook for about 5-6 minutes until the eggs are still soft and just cooked.
Serve with wholegrain toast fingers.
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