Middle Eastern scrambled eggs with coriander

Whisk three eggs together and heat a couple of tablespoons of vegetable oil in a frying pan.

Just before adding the eggs, add a quarter teaspoon each of salt and coriander to the pan, then pour in the eggs.

Let the eggs sit and firm up a while before stirring, to give a larger curd than a French omelette.

Plate and add white cheese on top.