Scrambled Eggs with Ham, Peas and Tomato

Ingredients

• Egg2 count (110 g)
• Ham1 slice (30 g)
• Peas1/4 cup (50 g)
• Tomato1/2 count (65 g)
• Oregano1/2 tablespoon (2 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Boil the peas in a pot with water and a pinch of salt for 6 minutes.

2. 2

   Step 2

   Once soft, remove and drain.

3. 3

   Step 3

   In the meantime, cut the ham into small pieces.

4. 4

   Step 4

   Crack the eggs in a bowl and whisk. Add salt and pepper.

5. 5

   Step 5

   Heat oil in a pan over medium heat.

6. 6

   Step 6

   Once heated, add the whisked eggs and stir constantly for 4 minutes using a slotted spoon.

7. 7

   Step 7

   Add the ham and peas.

8. 8

   Step 8

   Serve on a plate and add the tomato cut into pieces. Sprinkle with fresh oregano.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Eggs with Ham, Peas and Tomato can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.