Scrambled eggs with sun-dried tomatoes and olives

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Sun-dried tomatoes4
• Black olives5
• Dried oregano1 pinch
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1

Contains: gluten, eggs, sulphites,

Method

1. Roughly chop the sun-dried tomatoes and the pitted black olives; put the wholemeal bread on to toast.
2. Heat the oil in a non-stick frying pan over medium heat and sauté the tomatoes and olives with the oregano for 1 minute, until fragrant.
3. Meanwhile beat the eggs and egg white, without salt: the olives and sun-dried tomatoes are salty enough.
4. Lower the heat, pour in the eggs and stir with a spatula for 2–3 minutes, until creamy; serve with the toast.