Summer vegetable free range scramble

ingredients

• Summer vegetable free range scramble

  • 7 free-range eggs
  • 2/3 cup puhoi valley half & half
  • 2 tablespoon butter
  • 1 sprig flat leaf parsley roughly chopped
  • small handful spinach, rocket or baby kale
  • 1/2 cup cherry and/or vine tomatoes chopped
  • 1 spring onion finely chopped
  • 1/4 puhoi valley aged cheddar or puhoi valley parmesan or combination of both
  • salt and pepper

method

• Summer vegetable free range scramble

  • 1

    In a bowl lightly whisk together the eggs, salt & pepper and Puhoi Valley Half & Half.

  • 2

    In a heavy pan over medium heat melt the butter and swirl it to coat pan. (If cooking at home on a hob, I prefer to use a non-stick pan here).

  • 3

    Add the egg mixture and gently move them with a spoon to the side as they set, tilting pan to allow liquid mixture to run into gaps . When half the mixture is set sprinkle over the parsley, spinach, tomato, spring onion and cheeses.

  • 4

    Lower heat or move to side of campfire to allow mixture to gently cook through without burning base. You can place a lid or a plate on top for one or two minutes to help slightly melt cheese.

  • 5

    Serve immediately with buttered grilled wholegrain toast.