Scrambled Egg with Roast Tomato

Savory scrambled eggs with spring onions served inside a garlic-rubbed, roasted beef tomato for a healthy vegetarian breakfast.

Vegetarian Healthy Quick Breakfast Low Carb Egg

Estimated Nutrition

Calories

278.4

kcal / serving

278.4 kcal total

Carbs

7.5g

per serving

7.5 g total

Fat

21.6g

per serving

21.6 g total

Protein

14.8g

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

piece

Egg

free-range, beaten

NutsSeeds

cloves

Garlic

cut in half

OilsFats

Olive Oil

Vegetables

piece

Beef Tomato

sliced in half, hollowed out

Spring Onion

chopped

Method

Rub the inside of the tomato with the garlic and oil.

Pour the egg mixture into the pan and scramble until cooked.

Mix the spring onions into the beaten eggs.

Heat the butter in a frying pan over medium heat.

Bake the tomato in the oven for five minutes.

Preheat the oven to 220°C.

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