High-protein scrambled eggs with tomatoes and feta

High-protein scrambled eggs with tomatoes and feta: a quick protein recipe with eggs, juicy cherry tomatoes, creamy feta and fresh chives for every day.

At a glance

• Serves 1
• Prep time: 3 min
• Cooking time: 5 min
• Total time: 8 min
• Calories: 340 kcal per serving
• Protein: 24 g
• Fat: 24 g
• Carbs: 6 g

Ingredients

• 3 organic eggs
• 8 cherry tomatoes
• 40 g feta
• 1 tbsp butter or ghee
• Salt
• Pepper
• Chives

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · spatula

1. Halve the cherry tomatoes and crumble the feta into small pieces. Finely snip the chives.
2. Whisk the eggs in a bowl and season with salt and pepper.
3. Melt the butter or ghee in a frying pan over a medium heat. Fry the cherry tomatoes cut side down briefly until they start to soften.
4. Pour the eggs into the pan and slowly push them from the edge to the centre with a spatula. Cook until the scrambled eggs are creamy and set but still slightly glossy.
5. Scatter the feta over the warm eggs and take the pan straight off the heat so it only just starts to melt.
6. Sprinkle with chives and serve immediately.

Good to know

Sometimes the simple things are exactly right. These scrambled eggs are quick to make, creamy and pleasantly savoury.

Swaps

Feta → cottage cheese (more protein, usually less fat). Butter → ghee (less lactose and can take high heat; still contains milk). Chives → parsley (more vitamin K and a fresh herby note). Cherry tomatoes → pepper (more fibre and vitamin C).

Allergens

Contains egg and milk. Good for children if mildly seasoned; in pregnancy, use feta made from pasteurised milk and cook the eggs until fully set.