Scrambled egg with veg

  • Prep: 5mins
  • Cook: 8mins


  • 1 British Lion egg
  • Around a tablespoon of frozen peas
  • 1 tomato, chopped
  • A small knob of unsalted butter or cooking oil


  1. Bring a pan of water to the boil and add the peas. Cook for 3 minutes then drain.
  2. Beat the egg in a bowl or jug. Heat the butter in a pan and add the egg, stirring until the egg has cooked. Stir in the cooked peas and chopped tomato, then serve.

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