Low-Carb and Protein-Rich

Scrambled Eggs with Tomatoes

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Scrambled Eggs with Tomatoes
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation

Healthy, because

Even smarter

The eggs not only provide very high-quality protein, but B vitamins as well, which are essential for various metabolic processes. 

Pair this dish with whole-wheat bread to add more fiber to the meal. 

Author of this recipe:

Ingredients

for
1
Ingredients
2
2 tablespoons
chopped Parsley
1
small Onion
½ bunch
2
4 tablespoons
1 teaspoon
cold-pressed Sunflower oil

Preparation steps

1.

Rinse the tomatoes, remove the core, and thinly slice. Place the tomatoes onto a plate and sprinkle with the parsley. 

2.

Peel and finely dice the onion. Rinse the chives, pat dry, and thinly slice. Beat the eggs lightly with the mineral water, then season lightly with sea salt. 

3.

Heat the oil in a nonstick pan. Add the onions and sweat over low heat. Pour the egg mixture into the pan, and cook over low heat. 

4.

Cook the egg mixture, stirring constantly, until the mixture is set. Sprinkle the eggs with the chives, and serve with the tomatoes.