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
- Bring a pan of water to the boil and add the peas. Cook for 3 minutes then drain.
- 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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