Scrambled Eggs and Roast Tomatoes on Toast
- 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
Pre heat oven to 200°C.
Place tomatoes, asparagus and roughly chopped mushrooms in a baking dish, season with salt and pepper and toss with thyme.
Roast until tomatoes begin to burst, approximately 10 minutes.
Add egg, egg whites and natural yoghurt to a bowl and season with a little salt and pepper.
Whisk lightly with a fork until combined.
Spray a little olive oil in a frypan and place over low heat-medium heat.
Pour in egg mixture and stir gently until the eggs start to set and become creamy, 2-3 minutes.
Transfer scramble to plate alongside toasted bread, avocado and roasted vegetables.
Serve with a wedge of lemon and season with salt and pepper.
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