Recipe
Cooking steps and ingredient details are being prepared.
Breakfast recipe
Warm pitta breads filled with soft tomato scrambled eggs, cheddar, chives, lemon, and black pepper.
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Ingredients
non-stick frying pan, toaster, mixing bowl, grater, knife, chopping board
Method
Halve the cherry tomatoes, grate the cheddar, finely chop the chives, and whisk the eggs with the milk and black pepper.
Heat 1 tablespoon olive oil in a non-stick frying pan over a medium heat and cook the cherry tomatoes for 3 to 4 minutes until glossy and starting to slump.
Lower the heat, pour in the egg mixture, season gently with black pepper, and stir for 3 to 4 minutes until softly set; fold in half the cheddar so it melts through the eggs.
Split the pitta breads and toast them for 2 minutes until warm and flexible, then open each one carefully.
Spoon the tomato cheddar eggs into the warm pitta halves, scatter with the remaining cheddar and chives, then finish with a squeeze of lemon.
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