Italian Scrambled Eggs

Whisk the eggs in a bowl and season with salt and pepper.

• 4 Eggs (~ 7.8 oz)
• Salt
• Black pepper

Halve the tomatoes, chop the basil and dice the mozzarella. Put the mozzarella and basil into a bowl.

• 4.4 oz Cherry tomatoes
• 8 leaves of Basil, fresh (~ 0.1 oz)
• 3.5 oz Mozzarella, reduced fat

Heat the olive oil in a non-stick frying pan over medium heat and fry the tomatoes, with the cut side down, until they start to brown.

• 1 tsp Olive oil

Add the eggs and stir slowly. Keep gently stirring until the eggs still look silky, slightly runny and slightly underdone, and then remove from the heat. The residual heat of the pan will continue to cook the eggs to perfection.

Turn off the heat and stir in the mozzarella and basil.

Sprinkle oil and balsamic vinegar over the arugula and toss lightly until coated evenly.

• 1.8 oz Arugula
• 1 tsp Olive oil
• 1 tsp Balsamic vinegar

Serve the scrambled eggs with tomatoes and arugula.

Enjoy your meal!