Egg-white scramble with tuna and cherry tomatoes

Ingredients

For 1 serving

• Egg whites4
• Canned tuna in water50 g
• Cherry tomatoes80 g
• Dried oregano1 pinch
• Extra virgin olive oil1 teaspoon
• Whole wheat bread2
• Saltto taste

Contains: gluten, eggs, fish,

In season: June – September

Method

1. Wash and halve the cherry tomatoes; drain and flake the tuna in water; put the wholemeal bread on to toast.
2. Heat the oil in a non-stick frying pan over medium heat and sear the tomatoes with the oregano for 2 minutes, until they start to soften.
3. Lower the heat, pour in the egg whites with a pinch of salt and stir with a spatula for 2–3 minutes, until opaque and set in soft curds.
4. Off the heat stir in the tuna and serve with the toast.