Mediterranean egg scramble
Wake up to 3 of your 5 A DAY in this scrumptious breakfast
- 15 minutes
- Serves 2
- 3 of 5 a day
- Kcal229
- Fat11.9g
- Salt0.5g
- Sugar10.1g


Recipe by: Charlie Farrant
| Student Dietitian and Running Blogger
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.
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