Hearty Scrambled Eggs with Chicken Breast

Coarsely chop the onion, dice the pepper and cut the chicken breast into thick strips and put everything into a bowl.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Bell pepper, red (~ 5.1 oz)
• 2.8 oz Roasted chicken breast, sliced

In a bowl, whisk eggs, milk, salt, and pepper until combined.

• 4 Eggs (~ 7.8 oz)
• 1 ⁠½ Tbsp Low fat milk
• Salt
• Black pepper

Heat the olive oil in a non-stick frying pan over medium heat and fry the onion, pepper and sliced chicken breast for 3-4 minutes.

• 2 tsp Olive oil

Add the eggs and stir slowly. Keep gently stirring until the eggs still look silky, slightly runny and underdone, and turn off the heat. The residual heat of the pan will continue to cook the eggs to perfection.

Garnish with chives and serve with a whole wheat roll.

• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
• 1 Whole wheat roll (~ 2.1 oz)

Enjoy your meal!