toodle.

Scrambled Egg with Roast Tomato

Savory scrambled eggs with spring onions served inside a garlic-rubbed, roasted beef tomato for a healthy vegetarian breakfast.

VegetarianHealthyQuickBreakfastLow CarbEgg

Estimated Nutrition

Per Serving Total
Calories 278.4 kcals 278.4 kcals
Carbohydrates 7.5 grams 7.5 grams
Fat 21.6 grams 21.6 grams
Protein 14.8 grams 14.8 grams
Cook Time
10 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
5
g
Butter
2
piece
Eggs
free-range, beaten
NutsSeeds
2
cloves
Garlic
cut in half
OilsFats
5
ml
Olive Oil
Vegetables
1
piece
Beef Tomato
sliced in half, hollowed out
30
ml
Spring Onions
chopped

Steps

  • Preheat the oven to 220°C.
  • Rub the inside of the tomato with the garlic and oil.
  • Bake the tomato in the oven for five minutes.
  • Heat the butter in a frying pan over medium heat.
  • Mix the spring onions into the beaten eggs.
  • Pour the egg mixture into the pan and scramble until cooked.