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Soft,
creamy scrambled eggs combined with a selection of Italian-style
vegetables and Parmesan cheese.
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| 4
eggs |
| 2
tablespoons milk |
| ½
teaspoon sea salt |
| ¼
teaspoon freshly ground black pepper |
| ½
onion—finely chopped |
| ¼
red pepper—finely diced |
| ½
zucchini (courgette)—finely chopped |
| 1
tablespoon extra
virgin olive oil |
| 2
tablespoons grated Parmesan cheese |
| 4
slices of lightly buttered whole grain toast |
WHISK
the eggs, milk, salt and pepper together gently. HEAT the
olive oil in a pan over a medium heat until lightly sizzling.
ADD the onion, red pepper and zucchini and sauté for
8 minutes, stirring occasionally. REDUCE the heat to medium-low
then add the egg mixture and stir continuously for about 2
minutes, or until the eggs are barely set. STIR in the Parmesan
cheese and cook for a further 30 seconds or until the eggs
are creamy. REMOVE from the heat and serve with slices of
lightly buttered whole grain toast.
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