Parsley and tomato scramble with multi-grain toast
Enjoy a healthy and delicious breakfast with this Parsley and Tomato Scramble served with Multi-Grain Toast. Made with fresh tomatoes, eggs, and a hint of black pepper, it's garnished with parsley for a burst of flavor. Perfect for a nutritious start to your day!
- 14 May 2024
- Cook time 10 min
- Prep time 5 min
- 1 Servings
- 6 Ingredients
Start your day with a nutritious and flavorful breakfast that combines the freshness of parsley and tomatoes with the protein-packed goodness of eggs. This parsley and tomato scramble served with multi-grain toast is not only quick to make but also ensures you're fueled with essential vitamins and minerals to kickstart your morning.
Ingredients:
Instructions:
- Chop the tomato into small, bite-sized pieces.
- Finely chop the fresh parsley.
- Beat the eggs in a small bowl until the yolks and whites are fully combined.
- Place the slice of multi-grain bread in a toaster and toast it until it is golden brown and crispy. Keep an eye on it to prevent burning. Once toasted, set it aside.
- Heat the olive oil in a non-stick skillet over medium heat.
- Once the oil is hot but not smoking, add the chopped tomatoes to the skillet.
- Cook the tomatoes for about 2-3 minutes, stirring occasionally, until they soften and release their juices.
- Pour the beaten eggs into the skillet with the tomatoes.
- Use a spatula to gently stir the eggs, pushing them from the edges toward the center of the pan. Continue this process until the eggs begin to set but are still slightly runny.
- Sprinkle the finely chopped parsley and black pepper over the eggs.
- Stir gently to combine all the ingredients, cooking for another 1-2 minutes until the eggs are fully set but still soft and creamy.
- Place the toasted multi-grain bread on a plate.
- Spoon the parsley and tomato scramble over the toast or serve it on the side.
- Serve immediately and enjoy your nutritious breakfast!
Tips:
- Preheat your pan on medium heat before adding olive oil to ensure even cooking and prevent the eggs from sticking.
- Use fresh parsley and ripe tomatoes for the best flavor and nutritional value.
- Whisk the eggs well to incorporate air, which will result in a fluffier scramble.
- Toast the multi-grain bread until it's golden brown for a satisfying crunch.
- Season your scramble right before finishing to maintain the texture and flavor of the eggs.
Enjoy your parsley and tomato scramble with a slice of multi-grain toast for a balanced, nutritious, and delicious breakfast. This simple yet flavorful dish is perfect to fuel your day, providing you with the essential nutrients needed for a productive morning.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 240kcal | 9% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 3.89g | 10% |
| Sugar 5g | 5% |
| Fat | |
| Fat 18g | 21% |
| Saturated 4.42g | 15% |
| Cholesterol 410mg | - |
| Vitamins | |
| Vitamin A 250ug | 27% |
| Choline 350mg | 63% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.48mg | 37% |
| Vitamin B3 1.77mg | 11% |
| Vitamin B6 0.23mg | 14% |
| Vitamin B9 110ug | 28% |
| Vitamin B12 1.02ug | 42% |
| Vitamin C 22mg | 23% |
| Vitamin E 1.85mg | 12% |
| Vitamin K 63ug | 54% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.17mg | 0% |
| Iron, Fe 3.00mg | 27% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 270mg | 22% |
| Potassium, K 520mg | 15% |
| Selenium, Se 40ug | 71% |
| Sodium, Na 230mg | 15% |
| Zinc, Zn 1.92mg | 17% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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