Egg (one per person and one for the pot!), fine beans, peas, butter, bread, mozzarella pearls.
Preparation: 5 minutes
I am blessed with a very low-maintenance child who will happily play in the kitchen whilst I bake bread or make cheese. However, some days he quite rightly wants a bit more attention and knocking together a quick veggie scramble is absolutely delicious, and gives me enough of a protein kick to fuel our post-lunch playtime. In this hot Summer weather, peas and fine beans give this a sweet, refreshing crunch which is perfect with the creamy mozzarella and egg.
1) Top and tail the beans and slice into sixths. Add equal parts of peas to the pan (about 1/2 cup per person) with a knob of butter and sizzle for 2 minutes.
2) Whisk the egg and pour into the pan, stirring constantly until it begins to take form. Stir in the mozzarella pearls (always use from room temperature, it has no business being in the fridge!) and serve with toast.