Scrambled Egg + Balsamic Tomatoes (LC)

Ingredients

• 2 eggs
• 100g cottage cheese
• 10ml milk (of your choice)
• Salt and black pepper, to taste
• 1 tsp olive oil or butter
• 2 tomatoes, quartered
• 1 tbsp balsamic vinegar
• Side salad of your choice

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Instructions

1. Crack the eggs into a bowl and add the cottage cheese, milk, salt and black pepper. Mix well until combined.

2. Heat the olive oil or butter in a non-stick pan over a low–medium heat.

3. Pour in the egg mixture and cook gently, stirring continuously, until soft and scrambled to your liking.

4. Remove from the heat and set aside.

5. In the same pan, add the tomatoes and cook over a medium heat for 3–4 minutes until softened.

6. Add the balsamic vinegar and cook for a further 1–2 minutes until slightly reduced and glossy.

7. Serve the scrambled eggs with the balsamic tomatoes and a side salad.

Note - This recipe serves 1 and is best enjoyed fresh. The cottage cheese can be left out if preferred for a more traditional scrambled egg texture.

Lunch

Serves: 1