Scrambled eggs with tomato and Tabasco

Scrambled eggs with tomato and Tabasco

By
From
Fabulous Food, Minus the Boombah
Serves
1
Photographer
Mark Roper

This will become a standby flash-fast breakfast. The kick of Tabasco lifts this dish from plain to perky.

Ingredients

Quantity Ingredient
1 teaspoon butter
1/2 tomato, chopped
2 spring onions, chopped
tabasco, to taste
2 eggs, lightly whisked
salt and freshly ground pepper
sprinkle flat-leaf parsley, freshly chopped

Method

  1. Melt the butter in a non-stick frying pan over a medium heat. Add the tomato and spring onions and stir for about 1 minute. Add a few shakes of Tabasco to the eggs and tip into the pan. Stir gently until the egg just starts to set. Season with salt and pepper, sprinkle with parsley and serve immediately.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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