Recipe kindly provided by the Grampian Dietitians. ... Get some great recipe ideas for lunch time.

Although it's best to serve scrambled eggs immediately after cooking, you can hold them for a short time by placing them over a pan of hot water and covering rather than placing over direct heat.

1. Break the eggs into a small bowl. Add salt and pepper to taste and, if you wish, a dash of a good hot sauce, just enough to contribute a haunting piquant note. Stir briskly with a fork or small whisk until the yolk and the white are well blended and the egg slightly frothy, but you don't

Spanish-Style Scrambled Eggs - serves 3 1 tsp vegetable oil 1 green onion, chopped 1 small ripe tomato, chopped 6 large egg whites 1 tbsp Salsa or picante sauce Ground black pepper to taste 1 tbsp minced fresh cilantro or parsley Garnish Cilantro or parsley sprigs 1 tomato, cut into wedges In

SCRAMBLED EGGS Yield: 1 Servings 1 tb Butter or margarine 2 Eggs 2 tb Light cream or milk 1/8 ts Salt Few grains pepper 1. Melt butter in a heat-resistant, non-metallic bowl in Micro- wave Oven 15 seconds. 2. Beat remaining ingredients until well-blended. Pour egg mixture into bowl. 3. Heat,

Obviously, a non-stick skillet is essential here. The tarragon goes well with eggs and adds a nice flavor. Many variations on this are possible but I'd stick with the tarragon because it really does work well.