Soft, creamy scrambled eggs combined with a selection of Italian-style vegetables and Parmesan cheese.

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.