Breakfast Ideas After Heart Surgery: Scrambled Eggs with Asparagus and Cherry Tomatoes

Ingredients

2 whole Egg - Scrambled
2 piece Spring Onions, medium size, chopped
1 clove Garlic, raw
6 piece Cherry Tomato
150 grams Peppers, sweet, red, raw ( 1 cup)
6 piece Asparagus, raw
5 ml Thyme - ground(1 teaspoon)
5 ml Pepper, black and ground(1 teaspoon)

Directions

1. Crack the eggs and place in a medium sized bowl. Whisk the eggs
using a fork until they become slightly frothy. Chop the vegetables
and herbs. Combine all the ingredients in the bowl and mix well.

2. Place the mixture into a medium sized cooking pot. Place on the
stove over medium heat and continuously stir. Once the eggs begin
to curdle, remove from the stove and continue to stir for one
minute. Place the scrambled eggs on a plate and serve warm.

Nutrition Per Serving 

Calories (Kcal) = 233.00
Protein (g) = 17.62 
Carbohydrates (g) = 19.98
Total Fats (g) = 10.76
Sodium (mg) = 313.00
Sat. Fat = 3.25
Dietary Fiber (g) = 7.30
Sugars (g) = 10.22

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