SCRAMBLED EGG WITH TOMATOES
5 min Prep, 10 min Cook
You’ll be pleased to know there’s not a great deal of fuss with this recipe. The scrambled eggs are lightly seasoned with chives, black pepper with pinch of salt and a dash of garlic pepper. The tomatoes are garnished with black pepper and salt, again nothing too extreme.
Preheat the oven at gas mark 4 or 180 degrees.
Arrange the tomato slices on a baking tray lined with parchment paper. Coat both sides with coconut oil and the extra sprinkling of black pepper and salt.
Roast in the oven until your preferred result, the longer they roast the drier they become. I partially roasted for approximately 4 minutes.
Crack the eggs in a bowl and whisk.
Meanwhile,heat a non stick frying pan with 1tsp of coconut oil, quickly pour in the eggs and whisk the eggs so they start to cream, keep whisking until it creams and lifts away from the pan in segments. Then add the black pepper, garlic pepper, pink salt and chives.
Serve the eggs, tomato with a bunch of spinach on the side.
Serving Size 636.5 g
|Amount Per Serving|
|Calories 1006 cals||50%|
|% Daily Value*|
|Kilojoules 4076 kJ||50%|
|Fat 39.6 g||61%|
|Sodium 1960.1 mg||85%|
|Carbohydrate 83.4 g||28%|
|Protein 43.8 g||88%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|