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What you need:

30 g  butter
200g Mushrooms  (sliced thickly)
3  tomatoes, cut into wedges
4 eggs
75 g mature cheddar, coarsely grated

115 g   parsley leaves

What to do:

Preheat the grill to high.

Melt 20 g of the butter in a non-stick frying pan over medium heat. Add the sliced mushrooms and tomato wedges, and cook  stirring, for around  3-4 minutes until tomato is just softened.

In a large bowl  beat the eggs lightly with 1 tbsp water. Stir in the cheese, parsley,  mushrooms & the tomato mixture.

Melt remaining butter in the frying pan over medium-low heat. Add the egg mixture, stirring briefly, then cook for around 5-6 minutes or until golden underneath and nearly set. Place pan under hot grill for 3-4 minutes or until just set and top is golden. Slide onto a board, cut in half.

Serve hot.

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