Roll with scrambled eggs, tomato and basil

Ingredients

For 1 serving

• Bread2
• Eggs2
• Tomatoes60 g
• Basil2 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, eggs,

In season: June – September

Method

1. Wash the tomatoes and slice them thinly; wash and dry the basil.
2. Beat the eggs in a bowl with a pinch of salt.
3. Heat the oil in a non-stick pan over low heat, pour in the eggs and scramble for 2–3 minutes with a spatula, pushing the edges to the centre, until set but still creamy: take them off just before they look done, as they keep cooking.
4. Fill the bread with the tomato slices, the hot eggs and the basil leaves and close.