Carrot Scramble with Bread Hearts

Ingredients

• 50 g young carrots (0.5 young carrots) or 1 small carrot
• 1 egg
• 2 tbsp milk (1.5% fat)
• Salt
• Pepper
• 2 tsp Rapeseed Oil
• 2 stalks chives
• 45 g whole‑grain bread (1 slice)
• 1 tbsp cream cheese (13% fat)

Instructions

1. 1.

   Wash, trim, peel and finely grate the carrot.

2. 2.

   Whisk the egg with milk, a pinch of salt and pepper in a small bowl.

3. 3.

   Heat the oil in a small pan and sauté the grated carrots for about 1 minute.

4. 4.

   Pour the egg mixture over the carrots and cook over medium heat until it sets, stirring gently so it doesn’t stick to the pan.

5. 5.

   Wash the chives, shake dry and cut into rings.

6. 6.

   Using a larger cookie cutter, cut out 2–3 hearts from the bread slice, spread with cream cheese, sprinkle with chives, and serve alongside the scramble.