Scrambled Eggs with Grilled Tomatoes - You Are What You Eat

Recipe: Scrambled Eggs with Grilled Tomatoes

Serves 4

4 large, ripe vine tomatoes, halved
6 large free-range eggs
3 tbsp partly skim milk
10g / ¼ oz butter
4 medium slices wholegrain bread
Freshly ground black pepper

Method

Place the tomatoes on a grill pan and season with freshly ground black pepper. Cook under a preheated hot grill for 4-5 minutes until softened.
Use a whisk to beat the eggs with the milk, then season with black pepper. Melt the butter in a medium non-stick saucepan over a low heat.
Add the eggs and cook gently for 2-3 minutes. Stir with a wooden spoon every now and then until the eggs are just set - try not to stir too much or overcook the eggs as they could become dry. Toast the bread.
Divide the toast between four plates. Top with the scrambled eggs and finish with the hot, grilled tomatoes.

Nutritional information per serving:

267 calories
17g protein
15g fat (of which 5g saturated fat)
18g carbohydrate
2.5g fibre
0.9g salt

Health Facts

Eggs are one of the few dietary sources of vitamin D, which is essential for healthy bone formation, and also provide good amounts of vitamins A, E, B2 and B12. Tomatoes are a good source of vitamin C and also provide useful amounts of vitamins A and B6. What's more, tomatoes are a fantastic source of the natural plant chemical (phytochemical) lypocene, which helps protect against cancer.

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