Parsley and tomato scramble with multi-grain toast
This parsley and tomato scramble combines fresh tomatoes and parsley with eggs for a nutritious breakfast, served on crispy multi-grain toast. It's a quick and flavorful way to start your day.
Cook time 10 min
Prep time 5 min
Ingredients:
1/2 tbsp olive oil1 tomatoes
2 eggs
2.50 tsp fresh parsley
1 tsp black pepper
1 slice multi-grain bread
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.
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!
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.
Parsley and tomato scramble with multi-grain toast FAQ:
Cook the chopped tomatoes in the skillet for about 2-3 minutes, stirring occasionally, until they soften and release their juices.
The scrambled eggs should be gently stirred until they are mostly set but still slightly runny. Cook for an additional 1-2 minutes after adding the parsley and black pepper to ensure they are fully cooked yet soft and creamy.
Yes, you can substitute multi-grain bread with whole grain, rye, or even a gluten-free option, depending on your dietary preferences.
If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. Reheat gently in a skillet to avoid overcooking the eggs.
If you don’t have fresh parsley, you can use other herbs like cilantro or chives as a substitute, or even a sprinkle of dried herbs like basil or oregano.
Cooking 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.
Nutrition Facts
1 ServingsCalories 240kcal
Protein 16g
Carbohydrates 18g
Fiber 3.89g
Sugar 5g
Fat 18g
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