Scrambled Eggs with Tomato, Onion and Olives

Ingredients

• Egg2 count (110 g)
• Onion1/4 count (38 g)
• Tomato1 count (130 g)
• Olives4 count (20 g)

Instructions

1. 1

   Step 1

   For this recipe you need a non-stick pan. If you don't have one, add some oil.

2. 2

   Step 2

   Chop the onion with half the tomato and cut the other half into wedges.

3. 3

   Step 3

   Crack the eggs into a bowl, add salt and pepper to taste and beat until obtaining an even texture.

4. 4

   Step 4

   Preheat a non stick pan over medium heat. If necessary, add some oil or water.

5. 5

   Step 5

   Once heated, add the tomato with chopped onion and a pinch of salt. Cook for 5 minutes and then, add the egg mixture.

6. 6

   Step 6

   Cook for 30 seconds while stirring constantly until cooked as desired.

7. 7

   Step 7

   Serve with the olives and tomato cut into wedges in a plate. Optional: Season the tomato wedges with lemon juice and/or vinegar.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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