Scrambled Eggs with Tomato, (Chile) and Cilantro

SERVES 2 / VEGETARIAN
I love this scrambled egg variation, which I first tasted in a restaurant looking out over Mexico City. It’s full of protein (from the eggs) and antioxidants (from the cilantro),
and is a great way to start the day. Of course, you can omit the chile for children; the cilantro still makes it special.  1 tbsp butter
1 ripe tomato, finely chopped
1/2–1 chile, deseeded and finely chopped (optional for children)
4 free-range eggs, best quality possible
3 tbsp milk
Salt and freshly ground black pepper
1 tbsp chopped fresh cilantroMelt
the butter in a saucepan, add the tomato and chile and cook for a few minutes until the tomato is just softening. Meanwhile, whisk the eggs with the milk and a pinch of salt and pepper. Add to the saucepan and stir gently until the egg is softly scrambled. Stir in the chopped cilantro and serve.
 [Rachel Allen]