Tomato and egg scramble

A protein-packed breakfast helps sustain mental and physical energy throughout the day. So an egg, which has 6 grams of high-quality protein, is a smart place to start. Choose the right recipe and an egg is also a quick start. This tomato and egg scramble can be whisked up in under 10 minutes for the whole family to have as little or much as they need to ensure they have the energy to get through a busy work or school day.

Ingredients

1 tsp	Oil
1 tsp	Butter
1 cup	Chopped tomatoes (Main)
4	Eggs (Main)
¼ tsp	Salt
¼	Chopped fresh herbs

Directions

1. Heat the oil and butter in a heavy-based omelette pan over a medium heat. Add the tomatoes and stir, cooking them for a few minutes until soft.
2. Lightly beat the eggs with the salt and a grind of black pepper. Pour into the pan and let it set a little. Using a wooden spoon or spatula, gently move the set egg away from the sides of pan, allowing all the egg to cook consistently. You want the egg to be lightly scrambled but not overcooked.
3. Sprinkle with herbs to serve.