Scrambled eggs with green beans and cherry tomatoes with oregano

Ingredients

For 1 serving

• Eggs2
• Green beans80 g
• Cherry tomatoes80 g
• Dried oreganoto taste
• Whole wheat bread40 g
• Extra virgin olive oil4 g
• Saltto taste

Contains: gluten, eggs,

In season: June – September

Method

1. Bring a small pan of water to the boil and salt it. Meanwhile, top and tail and wash the green beans, and wash and halve the cherry tomatoes.
2. Boil the green beans for 6 minutes, until tender but still crisp; drain and cut them into pieces about 2 cm long.
3. Heat the oil in a pan over medium heat and sauté the beans and tomatoes for 3 minutes, until the tomatoes start to soften.
4. Meanwhile, beat the eggs with the oregano and a pinch of salt and toast the wholemeal bread for 2–3 minutes, until golden.
5. Turn the heat to low, pour in the eggs and stir constantly for 2–3 minutes, until set but still creamy; serve with the bread.