Tomato & Onion Scrambled Eggs - cooking recipe

Ingredients

2 large free range eggs
1 very small red onion, chopped
1/2 vine-ripened tomatoes, chopped
2 tablespoons light cream cheese
3 tablespoons extra-sharp cheddar cheese, grated
1 teaspoon Dijon mustard
1/3 teaspoon sugar
1 -2 tablespoon milk (optional)
vegetable oil
sea salt
freshly cracked black pepper

Preparation

Heat oil in pan on low to medium heat, then throw in onion and sugar. Cook for a couple of minutes, stirring from time to time.
Throw in mustard, stir to combine, and cook until onion is done to your liking, stirring as necessary.
Combine eggs, salt, pepper and cream cheese - don't worry if the cheese doesn't incorporate, it will once it's heated - and throw into pan, stirring everything together. If mixture is too thick, add a little milk.
Add tomatoes, stirring and cooking until eggs are almost done, then add grated cheese and stir to melt and heat through.
Add extra salt & pepper if desired.