Scrambled eggs with chives and tomatoes


  • 10 g butter
  • 1 large tomato (100 g)
  • 1 egg
  • 1 tbsp cream (10% fat)
  • Some salt and pepper
  • 1 tbsp chives, chopped
  • 1 slice of crispbread
  • 1 slice of raw ham (40 g)
  • Tea or coffee

How it’s done:

  1. Melt the butter in a pan. Cut the tomato into slices then fry.
  2. Whisk the egg with the cream, salt, pepper and chives, pour over the tomatoes and slowly set over low heat. Serve with crispbread with ham and tea or coffee.

Nutritional information per serving:

Protein: 16 g

Fat: 27 g

Carbohydrates: 12 g

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