Scrambled omelette with cherry tomatoes


10g butter

2 medium eggs, lightly beaten

6 cherry tomatoes, quartered

15g shavings of cheese

Chives to garnish

1 slice granary toast


Non-stick frying pan, spatula.


  1. Heat a non-stick pan with the butter.
  2. Pour the eggs into the hot pan and allow to set for 1 to 1 and a half minutes.
  3. Stir or scramble briefly and add the tomatoes and cook for a further 1 to 2 minutes until just cooked.
  4. Sprinkle with cheese and chives.
  5. Fold the omelette and serve with the toasted bread.
  6. Season well and serve.

Top tips:

Try adding 15g of fresh spinach along with the tomatoes.

Food skills:

Alternate Text
Fry & Sauté
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Mix, Stir & Combine
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Decorate & Garnish

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