Parsley and Tomato Scramble

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Parsley

  Raw

  2 tbsp or 8g

• Pepper

  Spices, black

  2 dash or 0.2g

• Whole-wheat bread

  Commercially prepared

  2 slice or 56g

Directions

1. Chop the tomato and cook it in a frying pan over medium heat with olive oil for two minutes until softened. Remove from the pan and set aside.
2. In the same pan, scramble the eggs, then add the tomatoes back in. Stir in parsley and pepper, and cook until the eggs are set.
3. Toast the whole-wheat bread and top it with the tomato scramble.