Kim's Tomato and Herb Scramble

1. Heat olive oil in a small frying pan over medium heat. Add the diced onion to the pan. Cook for 2-3 minutes, stirring occasionally until it softens and becomes slightly translucent.

2. Add the diced tomato and stir it through the onion. Cook for another 2 minutes.

3. While the tomato is cooking, crack the eggs into a small bowl. Use a fork to whisk them until the yolks and whites are fully combined.

4. Pour the whisked eggs into the pan over the tomato and onion mixture. Use a spatula to gently push the eggs around the pan.

5. Continue to cook, slowly stirring and folding the eggs until they are just set but still soft. This usually takes 1–2 minutes.

6. Turn off the heat and sprinkle the chopped basil or parsley over the scramble.

7. Gently fold the herbs through the eggs.

8. Serve with toasted bread and a sprinkle of black pepper.

• Serve with avocado or add a sprinkle of reduced-fat cheese.
• Try adding capsicum, baby spinach, or mushrooms in with the tomato for some extra veg.
• Use a small pinch of dried mixed herbs or dried basil if you don’t have fresh herbs.
• Want to make this a gluten-free recipe? Try swapping the bread for gluten-free bread!

Serves = 1

Nutrition information (per serve),

• Energy (1640kJ)

• Protein (20g)

• Total Fat (15.5g)

• Saturated Fat (3.9g)

• Carbohydrate (39g), (Starch (32g), Sugars (6.7g), Added sugars (0g), Free Sugars (0g))

• Dietary Fibre (5.7g)

• Sodium (543mg)

• Calcium (150mg)

• Iron (4.3mg)