Scrambled eggs with grilled tomato
Simple, low-calorie scrambled eggs for a very low-calorie diet. Each serving provides 200 kcal.
By Fiona Hunter
Ingredients
- 1 tomato, halved
- 1 tsp vegetable oil
- 2 medium free-range eggs, beaten
- salt and freshly ground black pepper
Method
Preheat the grill to high. Season the tomato halves and grill for minutes.
Meanwhile, heat the oil in a small saucepan over a medium–low heat.
Season the eggs with black pepper, then pour them into the saucepan.
Cook the eggs very gently for 3–4 minutes, stirring slowly, until they are scrambled. Remove from the heat and stir for a few seconds.
Spoon the scrambled eggs onto a warm plate, add the tomato and serve.
