Greek Scrambled Eggs

Serves 1

Ingredients:

• 2 free-range eggs

• 2 tablespoons low-fat milk

• 1/4 cup cherry tomatoes, halved

• 2 tablespoons pitted kalamata olives, sliced

• 30g reduced-fat feta cheese, crumbled

• 1 teaspoon olive oil

• Salt and pepper, to taste

• 1 slice sourdough bread, toasted

• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Ingredients:

   • Halve the cherry tomatoes and slice the pitted kalamata olives.

   • Crumble the reduced-fat feta cheese.

2. Beat the Eggs:

   • In a small bowl, beat the eggs with the low-fat milk until well combined.

   • Season with a pinch of salt and pepper.

3. Cook the Eggs:

   • Heat the olive oil in a non-stick frying pan over medium heat.

   • Add the beaten eggs to the pan and let them cook undisturbed for a few seconds.

   • Gently stir the eggs with a spatula, bringing the edges to the centre, until they begin to set but are still slightly runny.

4. Add the Tomatoes and Olives:

   • Add the halved cherry tomatoes and sliced kalamata olives to the pan.

   • Continue to cook, stirring gently, until the eggs are fully cooked but still soft and creamy.

5. Add the Feta:

   • Remove the pan from the heat and stir in the crumbled reduced-fat feta cheese.

6. Toast the Sourdough:

   • While the eggs are cooking, toast the slice of sourdough bread until golden brown.

7. Serve:

   • Transfer the scrambled eggs to a plate and garnish with fresh parsley if desired.

   • Serve immediately with the toasted sourdough bread on the side.