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🍽️ Carrot Scrambled Eggs with Heart-Shaped Bread Sticks

262 kcal · 30 min · 4 servings

Ingredients

• 50 g young carrots (0.5 young carrots) or 1 small carrot
• 1 egg
• 2 tbsp milk (1.5% fat)
• salt
• pepper
• 2 tsp rapeseed oil
• 2 stalks chives
• 45 g whole grain bread (1 slice)
• 1 tbsp cream cheese (13% fat)

Instructions

1. 1. Thoroughly wash the carrots under running water.
2. 2. Trim the ends and peel the carrots completely.
3. 3. Grate the peeled carrots finely.
4. 4. Beat the egg in a small bowl.
5. 5. Add the milk, a pinch of salt, and some pepper to the egg mixture.
6. 6. Whisk the ingredients together with a fork or whisk until well combined.
7. 7. Heat the oil in a small frying pan over medium heat.
8. 8. Add the grated carrots to the hot pan.
9. 9. Sauté the carrots for about one minute.
10. 10. Pour the egg mixture evenly over the carrots.
11. 11. Let the egg set, meaning it becomes firm, over medium heat.
12. 12. Stir the scrambled eggs gently and repeatedly.
13. 13. This prevents the egg from sticking to the bottom of the pan.
14. 14. Wash the chives under cold water.
15. 15. Shake the chives dry to remove excess water.
16. 16. Cut the chives into small rings.
17. 17. Use a heart-shaped cookie cutter to cut 2 to 3 hearts from the bread slice.
18. 18. Spread the bread hearts thinly with cream cheese.
19. 19. Sprinkle the cut chive rings over the bread hearts.
20. 20. Serve the scrambled eggs together with the heart-shaped bread sticks.

Nutrition per serving

• kcal: 262
• Protein: 13 g · Fett/Fat: 16 g · Carbs: 14 g