- 1 slice wholemeal bread
- 1 or 2 eggs
- 1 tbsp semi-skimmed milk
- 3 cherry tomatoes, finely chopped
- ½ tin sweetcorn, drained
- 1 tsp lower-fat spread
Beat the eggs and milk together with a fork.
Melt the lower-fat spread in a non-stick saucepan. Add the eggs to the pan, and stir with a wooden spoon to set and scramble them.
Add the cherry tomatoes and sweetcorn and cook for a few more seconds.
While the eggs are cooking, toast the bread. Once ready, tip the cooked egg mixture onto the toast and serve.