Scrambled Eggs with Tomatoes

Ingredients

• 2 large beef tomatoes
• 2 tbsp chopped parsley
• 0.5 bunch Chives
• 2 Eggs
• 4 tbsp rice drink (rice milk)
• Sea salt
• 1 tsp Olive oil

Instructions

1. 1.

   Wash the tomatoes, remove the stems and slice into thin strips. Arrange the tomato strips on a plate and sprinkle with parsley.

2. 2.

   Wash the chives, shake dry and cut into rolls. Beat the eggs with the rice drink and season lightly with sea salt.

3. 3.

   Heat the oil in a non-stick pan. Pour the eggs into the pan and let them set over low heat.

4. 4.

   Push the egg mixture together and finish cooking into scrambled eggs. Sprinkle with chives and serve with tomatoes.