Nutty Scrambled Eggs on Whole Wheat Bread

Ingredients

• 15 g Pumpkin seeds (1 tbsp)
• 15 g sunflower seeds (1 tbsp)
• 3 eggs
• 3 tbsp Milk (3.5% fat)
• Salt
• Pepper
• 40 g arugula (0.5 bunch)
• 2 slices rye whole wheat bread

Instructions

1. 1.

   Roast the pumpkin and sunflower seeds in a hot pan without oil over medium heat for 3 minutes. Remove from heat and let cool on a plate.

2. 2.

   Whisk the eggs and milk together in a bowl, stir in the roasted seeds, and season with salt and pepper. Wipe the pan with kitchen paper.

3. 3.

   Pour the whisked mixture into the pan and cook over low heat until set, using a spatula to push the cooked egg from the edges toward the center.

4. 4.

   Meanwhile, wash, dry, and roughly chop the arugula leaves, removing thick stems.

5. 5.

   Spread the scrambled eggs onto the bread slices, sprinkle with arugula, and serve.