Mediterranean egg scramble

Wake up to 3 of your 5 A DAY in this scrumptious breakfast

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15 minutes
Serves 2
3 of 5 a day

Nutrition: Per serving

Kcal229
Fat11.9g
Salt0.5g
Sugar10.1g

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Breakfast can be the hardest meal to sneak veggies into – this egg scramble has three portions! For a more filling brunch, serve with wholegrain toast and a sprinkle of feta.

Ingredients

½ teaspoon olive oil
1 red onion, finely chopped
1 red pepper, deseeded and finely chopped
2 tomatoes, roughly chopped
4 medium eggs
Freshly ground black pepper

Method

Heat the oil over a medium heat in a large pan and cook the onion and pepper for 5 minutes.
Add the tomatoes and cook for a further 3 minutes.
Meanwhile, crack the eggs into a bowl, roughly whisk with a fork and season with pepper. Add the eggs to the pan and stir using a wooden spoon to break up any lumps. Keep the mixture moving as much as possible during cooking.
Once the eggs are cooked to your liking, remove quickly from the pan to prevent overcooking, and serve immediately.
Feeling green? Green pepper, courgette and spinach all work well in this dish.