Presentation

This quick and satisfying cheesy tomato scrambled eggs recipe is a perfect choice for a hearty breakfast or a light meal. The fluffy scrambled eggs are combined with the juicy freshness of diced tomato and the rich, melty flavour of your favourite grated cheese. A touch of olive oil or butter enhances the texture, while a pinch of salt and pepper brings all the flavours together. Simple yet delicious, this dish is easy to prepare and can be enjoyed on its own or paired with toast or a side salad for a more complete meal.

Ingredients

2 large eggs 1 medium tomato, diced 50g (about 2 oz) of grated cheese (cheddar, mozzarella, or your choice) 1 tsp olive oil or butter Salt and pepper to taste

Preparation

Prepare the Ingredients: Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until combined. Dice the tomato and grate the cheese if not pre-shredded. Cook the Omelette: Heat the olive oil or butter in a non-stick frying pan over medium heat. Pour the beaten eggs into the pan, tilting it to spread the eggs evenly. Add the Fillings: After the eggs start to set (about 1-2 minutes), sprinkle the diced tomato and grated cheese over one half of the omelette. Fold and Finish: Gently fold the other half of the omelette over the fillings using a spatula. Cook for another 1-2 minutes until the cheese is melted and the omelette is fully cooked. Serve: Slide the omelette onto a plate and serve hot.

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