Cheese and tomato scrambled eggs
A delicious twist on everyday scrambled eggs.
The cheese adds a richness and the tomatoes a welcome sweet, slightly sharp contrast. This will keep you going right through til lunchtime or for athletes is perfect after a hard training session.
Serve with a hunk of buttery sourdough toast.
- Prep: 5 mins
- Cook: 10 mins
- Servings: 1
Ingredients
- 2-3 free range organic eggs
- 30g strong cheddar, grated
- 5-6 baby tomatoes, halved
- knob of butter
- sea salt and black pepper
Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.
Instructions
Melt the butter in a small saucepan then gently fry the tomatoes until slightly soft.
Stir the grated cheese into the egg and add a pinch of sea salt and a grinding of black pepper.
Add the egg mix to the tomatoes in the pan and stir every now and then til the eggs are lightly set. What I do with scrambled eggs is only keep the gas on for a minute, then I turn it off and let the saucepan do the cooking. You want scrambled eggs that are not set solid but remain nice and creamy.
Serve with a slice of buttered sourdough toast, and a small sprinkle of extra cheddar.
Nutrition Info
Eggs
Eggs are little packages of nutrition. They provide vitamin A, vitamin D, all the B vitamins, folic acid, and are a rich source of selenium (for thyroid function) and iodine as well as many other minerals. They are an excellent source of choline which helps our cells and nerves to signal, as well as with healthy construction of the cell walls.
Tomatoes
Tomatoes are rich in lycopene which is a pokey antioxidant. Antioxidants are like bouncers at a night club, they go around finding stray electrons that are busy causing trouble in your body, and find them a love partner so they can both stay in and cuddle on the sofa.
Tomatoes are also a brilliant source of vitamin C, which supports skin and connective tissue health as well as immunity and iron absorption. The biotin in tomatoes is good for controlling blood sugar.
Sourdough bread
Sourdough bread is more easily digestible and more sustaining than mass-produced ‘Chorleywood’ bread. It uses natural yeasts, grown in a culture of flour and water and its slow ferment time means your gut is spared the fermentation. Its chewiness and density mean it takes longer to break down and gives far less of a blood sugar spike than highly processed breads. Its lack of additives such as emulsifiers makes it kinder and less inflammatory.
Sourdough bread contains over thirty strains of beneficial bacteria and yeasts which help the gut to build and maintain healthy bacteria. It’s a natural probiotic food – the gut is our second brain and strongly influences overall health.
Find your new natural
It’s so beautifully arranged on the plate – you know someone’s fingers have been all over it.
Julia Child
Portion Guidelines
Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!
