A little twist on classic scrambled eggs on toast - adding in some of your 5-a-day.
- 1 serving
- 5 mins
- 1 Med Slice Wholemeal Bread
- 2 Med Eggs
- 1 Tomato
- 1 Pinch Salt
- 2 Pinches Black Pepper
- 2 Tsp Low Fat Spread
- Dice the tomato. Beat the eggs in a bowl with a generous pinch of black pepper. Heat the low fat spread in a small non-stick pan on a low-medium heat.
- Toast the bread. While the bread is toasting add the egg mixture to the pan and cook, stirring, to make scrambled eggs. Once cooked gently stir through the diced tomato.
- Serve the eggs on the toast with a pinch of salt sprinkled over.
Nutrition information per serving
|Fruit & Veg||1.6|
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