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Recipe by olive magazine

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1. Melt the butter 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.

Per serving

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

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Ingredients

• 25g butter
• 2 spring onions , sliced
• ½ tsp finely grated root ginger
• 1 red 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

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 25g butter
• 2 spring onions , sliced
• ½ tsp finely grated root ginger
• 1 red 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

Per serving

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

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