Ingredients
1
small tomato
2
eggs
1/4
cup shredded Cheddar cheese
1/8
teaspoon salt
2
tablespoons margarine or butter
2
slices bread
Preparation
Wash the tomato. Chop tomato into small pieces on the cutting board, using the knife. Put tomato pieces in the clean jar.
Crack the eggs on side of jar, letting eggs slip into jar. Add the cheese and salt to tomato pieces and eggs. Cover jar tightly with the lid and shake well.
Put the margarine in the skillet. Heat over medium heat until margarine is melted (you can tilt the skillet so inside of skillet will be coated with margarine).
Pour the egg mixture into skillet and cook without stirring. Stir eggs gently with the pancake turner when eggs in bottom of pan start to get firm. Cook 5 to 8 minutes longer or until eggs are slightly firm but not runny.
Toast the bread in the toaster. Cut each toast slice in half, on the cutting board, using the knife. Serve scrambled eggs over toast slices.
