One of my favourite songs is Maroon 5’s ‘Sunday Morning’ and today is just one of those days. I usually have an omelette and a short macchiato for a quick and easy breakfast before I go about my day. I walked outside to cut some chives and I was greeted with the crisp 12C air and grey clouds – autumn is here.
Serves 1
Prep time 5 mins
Cook time 5 mins
Ingredients
1/4 tbsp of vegetable oil (use non-stick pan)
2 eggs, scrambled
5 stalks of chives, break by hand
1 tsp low fat milk
1 tsp chicken powder
Salt and pepper, to taste
a few drops of tomato paste, to garnish
a few parsley leaves, to garnish
Heat the oil in a non-stick pan.
Scramble the eggs with the chives, milk, chicken powder, salt and pepper together.
Fry the egg mixture and flip after a few minutes until golden brown.
Squeeze a few drops of tomato paste over the omelette and garnish with a few parsley leaves.
Serve on its own or with a slice of toast or other breakfast sides.