Italian scrambled eggs
Dried tomatoes and fresh basil give this scrambled egg a touch of Italy. Lots of protein and little fat make for a light start to your day, and not just while on vacation.
Nutrition Facts
Calories: 400
Protein: 25.2 g
Carbs: 24.3 g
Fat: 19 g
Fiber: 9.1 g
Ingredients
1 onion
5 sun-dried tomatoes
1 tsp oregano (dried)
3 eggs
4 leaf basil (fresh)
1 pinch salt
pepper
0.5 slice whole grain bread
Instructions
1. Peel the onion and cut into fine dice. Dice the sun-dried tomatoes finely.
2. Whisk the eggs in a bowl. Add the onions and the sun-dried tomatoes. Mix everything well with a whisk and season with oregano, a pinch of salt, and freshly ground pepper.
3. Heat a frying pan over medium heat. When the pan is hot, add the eggs and stir slowly with a spatula to keep it from burning.
4. Once the scrambled eggs are ready, serve on a plate and garnish with fresh basil. Serve with half a slice of toasted whole-grain bread.
Tips
Also a real treat with artichoke hearts!