Hearty Scrambled Eggs with Chicken Breast

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

Coarsely chop the onion, dice the pepper and cut the chicken breast into thick strips.

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

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.

• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)

Enjoy your meal!