1 plum tomato
1 tbsp grated parmesan (or vegetarian alternative)
2 large free range eggs
Lactose free cream
toasted gluten free ciabatta, to serve
a few torn basil leaves
Cut a plum tomato into wedges and cook in the olive oil for about a minute.
Stir 1 tbsp of grated Parmesan into the eggs with the lactose free cream then add to the pan and scramble. Spoon the eggs onto a serving plate.
Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted gluten free ciabatta on the side.
Recipe adapted from: Good Food