Scrambled Eggs and Roast Tomatoes on Toast

Aug 17, 2020 by Snap Fitness · Nutrition
Scrambled Eggs and Roast Tomatoes on Toast feature image

INGREDIENTS

  • 1 whole Egg
  • 3 whole Egg Whites
  • ⅓ medium Avocado
  • 1 tbsp Natural Yoghurt
  • ⅓ cup Cherry Tomatoes
  • ⅓ cup Asparagus Spears
  • ⅓ cup Mushrooms
  • 1 tbsp Fresh Thyme
  • 1 serve Salt and Pepper
  • 1 thick slice Gluten Free Bread
  • 1 wedge Lemon

METHOD

Step 1

Pre heat oven to 200°C.

Step 2

Place tomatoes, asparagus and roughly chopped mushrooms in a baking dish, season with salt and pepper and toss with thyme.

Step 3

Roast until tomatoes begin to burst, approximately 10 minutes.

Step 4

Add egg, egg whites and natural yoghurt to a bowl and season with a little salt and pepper.

Step 5

Whisk lightly with a fork until combined.

Step 6

Spray a little olive oil in a frypan and place over low heat-medium heat.

Step 7

Pour in egg mixture and stir gently until the eggs start to set and become creamy, 2-3 minutes.

Step 8

Transfer scramble to plate alongside toasted bread, avocado and roasted vegetables.

Step 9

Serve with a wedge of lemon and season with salt and pepper.