5 minute Scrambled Eggs Breakfast Print this recipe Details Serves: 1Number of ingredients: 8To prep: 2 minutesTo cook: 5 minutesDifficulty: Easy Nutrition per servingKilojoules: 1269Calories: 303Protein: 23.3gFat: 21gSaturated Fat: 6.1gCarbohydrates: 2.1gCarbohydrates per 100g: 1.25gFibre: 7.7gSodium: 369mgPotassium: 380mg Ingredients 4 large eggs Pinch of salt 1 Tablespoon Greek yoghurt, reduced fat 1 Tablespoon parsley, finely chopped 1 Tablespoon spring onion, finely chopped 1 teaspoon extra virgin olive oil 2 teaspoons butter 2 slices low carb toast* Method In a medium bowl, add eggs, yoghurt and salt. Using a whisk or fork, whisk lightly until combined. Add parsley and spring onion and mix until combined. Add olive oil in a non-stick fry pan over a low heat. Pour in egg mixture and stir gently until the eggs start to set and become a creamy consistency. Spread each slice of toast with butter. Top each slice of toast with scrambled egg.
