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

Preheat the oven to 220°C.

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

Bake the tomato in the oven for five minutes.

Heat the butter in a frying pan over medium heat.

Mix the spring onions into the beaten eggs.

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