Lemon And Basil Scrambled Eggs
SERVES 1 | 5 Minutes Total Time
Ingredients
- 2 eggs
- 1/2 tbs water
- Pinch of sea salt
- 1/2 tbs olive oil
- 1 tbs lemon zest
- 1/4 cup cherry tomatoes, halved
- 1/4 cup parsley, torn
Method
- In a bowl, combine the eggs and water and whisk until light and fluffy.
- Place a non-stick frying pan over a low to medi- um-low heat. Add the olive oil.
- Add the eggs and move them around the pan so they don’t stick to the bottom.
- Season with a sprinkle of sea salt and the lem- on zest.
- Stir through the parsley then place the scram- bled eggs on a plate with a side of cherry tomatoes.
