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.

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