Herby Egg Scramble Stack
PREP 5 MIN•COOK 10 MIN
GF
NS
NF
V
Number of servings
2
1 spray olive oil
1 medium tomato sliced
4 large eggs
salt & pepper, to taste
2 sprigs of fresh basil leaves picked and torn (or any fresh herb eg. parsley, dill, chives)
1⁄3 cup (80g) smooth ricotta
2 thin slices (40g ea) sourdough bread (or gluten free)
1 cup (30g) rocket
Place a non-stick pan over medium-high heat. Spray with oil and cook tomato slices for 2-3 minutes or until soft and beginning to brown. Set aside and keep warm. Give the pan a quick rinse.
At the same time, add eggs to a small bowl, season with salt and pepper and whisk until the yolks and whites are well combined. Stir through half the herbs.
Heat the frypan over medium heat. Spray with oil and add eggs. Cook for 20 seconds before gently pushing mixture in from the edges with a spatula to form soft folds. Continue gently folding until eggs are almost cooked.
Gently fold through the ricotta until just combined, making sure ricotta is visible and not completely mixed in.
Whilst the eggs are cooking, toast sourdough until golden.
To serve, top toast with tomato slices, scrambled eggs, remaining fresh herbs and rocket and season to taste.
Energy (kJ)
1368 kJ / 326 cals
Protein
21 g
Fat
15.6 g
Sat. Fat
6 g
Carbs
24.5 g
Sugar
4.2 g
Fiber
3.1 g
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