Tomato & Onion Scrambled Eggs

Name: Tomato & Onion Scrambled Eggs
Ingredients: 2 large free range eggs; 1 very small red onion, chopped; 1/2 vine-ripened tomatoes, chopped; 2 tablespoons light cream cheese; 3 tablespoons extra-sharp cheddar cheese, grated; 1 teaspoon Dijon mustard; 1/3 teaspoon sugar; 1 -2 tablespoon milk (optional); vegetable oil; sea salt; freshly cracked black pepper

11 ingredients

5 steps

Ingredients

2 large free range eggs
1 very small red onion, chopped
1/2 vine-ripened tomatoes, chopped
2 tablespoons light cream cheese
3 tablespoons extra-sharp cheddar cheese, grated
1 teaspoon Dijon mustard
1/3 teaspoon sugar
1 -2 tablespoon milk (optional)
vegetable oil
sea salt
freshly cracked black pepper

Directions

1

Heat oil in pan on low to medium heat, then throw in onion and sugar. Cook for a couple of minutes, stirring from time to time.
2

Throw in mustard, stir to combine, and cook until onion is done to your liking, stirring as necessary.
3

Combine eggs, salt, pepper and cream cheese - don't worry if the cheese doesn't incorporate, it will once it's heated - and throw into pan, stirring everything together. If mixture is too thick, add a little milk.
4

Add tomatoes, stirring and cooking until eggs are almost done, then add grated cheese and stir to melt and heat through.
5

Add extra salt & pepper if desired.