SCRAMBLED EGG QUESADILLAS

Serves 1 adult & 1 child portion Preparation time 10-15 minutes Cooking time 5-10 minutes

INGREDIENTS

• 1 tbsp olive oil

• ¼ red onion, peeled and finely chopped

• ¼ red pepper, deseeded and finely diced

• 4 cherry tomatoes, chopped

• 2 large British Lion eggs, beaten

• 1 tbsp milk

• A knob of butter

• 2 tbsp grated Cheddar cheese

• 2 mini tortilla wraps

1. Heat the oil in a small frying pan. Add the onion and red pepper and fry for 3-4 minutes. Add the chopped tomatoes and fry for a further 30 seconds

and then spoon onto a plate. Set aside.

2. Beat the eggs and milk together in a bowl. Wipe the pan clean, then add the butter. When the butter is foaming, add the egg mix and stir over the heat until lightly scrambled, then spoon onto a warm plate.

3. Put one wrap onto a board. Top with the scrambled eggs and vegetables and sprinkle with the cheese. Top with the second wrap and press down.

4. Place in a frying pan and heat until golden on both sides. Remove from the pan, slice into 3 triangles and serve.