Name: Summer vegetable free range scramble
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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

Summer vegetable free range scramble

This recipe is a must have go to for speedy breakfast, brunch, lunch or dinner – its versatility is unsurpassed. Free-range eggs, Puhoi Valley Half & Half, a scratching of good cheese, whatever vege you have on hand, some wholegrain bread and, presto – one beaut meal. Done.

Serves 4

Cook

15M

Ingredients

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

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.

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