Quick Beans And Scrambled Eggs
From Losing The Last 5kg – Simple Steps To Get The Body You Want Now by Susie Burrell. Published by Hardie Grant Books, RRP $19.95.
1 tablespoon light olive oil
1 onion, finely sliced
2 garlic cloves, crushed
4 vine-repiened tomatoes, finely diced
1 cup cooked cannellini beans or other white beans
2 egg whites
2 tablespoons low-fat milk
olive oil cooking spray
2 tablespoons chopped flat-leaf parsley
2 slices of wholegrain toast
1. To make the beans, heat the oil in a saucepan. Add the onion and garlic and saute over a medium heat for 2 minutes, or until golden. Stir in the tomato and beans and cook for 7 minutes, or until the tomato has reduced and thickened. Keep warm.
2. To make the scrambled eggs, whisk together the eggs, egg whites and milk in a small bowl. Spray a non-stick frying pan with cooking spray, heat gently over a low heat and pour the egg mix into the pan. Stir with a wooden spoon until the egg is just set. Sprinkle with parsley.
3. Serve the scrambled eggs with the beans and wholegrain toast.