Quick spicy scrambled eggs


Makes 1

1 tsp vegetable oil
1 x 3cm length of chorizo, chopped
2 spring onions, chopped
1 tomato, deseeded and chopped
½ a green pepper, deseeded and chopped
1 red chilli, deseeded and chopped
4 eggs
1 tbsp milk
30g Cheddar, grated
½ tsp cumin
Salt and black pepper

To serve:
Toast, pitta bread or small, soft tortillas
Hot sauce or salsa, optional

  1. Heat the oil in a large pan over a medium heat. Add the chorizo and cook for 2-3 minutes until it begins to release its oils. Add the spring onions, tomato, pepper and chilli and cook for three minutes longer.
  2. Beat the eggs together with the milk, cheese, cumin and some salt and black pepper.
  3. Pour eggs over the vegetables and cook for 1-2 minutes until just set.
  4. Serve with toast, pitta bread or some small, soft tortilla wraps, adding some hot sauce or salsa if desired.

Per serving 303kcals, 22.1g fat (8.7g saturated), 6.6g carbs (3g sugars), 19.9g protein, 1.6g fibre, 0.487g sodium