Ingredients

25g margarine

2 spring onions (sliced)

½ tsp finely grated root ginger

1 chilli (finely chopped)

½ tsp garam masala

10 cherry tomatoes (seeds squeezed out and roughly chopped)

4 eggs (beaten and seasoned)

a small handful coriander (chopped)

4 slices wholewheat toast (to serve)

Preparation

  1. Melt the margarine in a non-stick pan. Cook the spring onions, ginger and chilli for a couple of minutes, add the garam masala and tomatoes, cook for another minute and scoop out.

  2. Softly scramble the eggs in the same pan until creamy. Stir through the tomato mix and coriander. Serve with the toast.

290 kcalories, protein 15.9g, carbohydrate 2.3g, fat 24.1 g, saturated fat 10.1g, fibre 0.5g, salt 0.64g