Ramp up both flavour and your meta­bolic abil­ity with this pi­quant Ital­ian scram­ble by Eg­g­break

Women's Health (UK) - - EAT SMART -

IN­GRE­DI­ENTS

50g cooked chick­peas • 2 tsp chopped pars­ley • 2 tsp chopped chives • 3 tsp olive oil • juice of ½ le­mon • salt and pep­per • 2 free-range eggs • 25g nduja sausage • 1 slice sour­dough • 1 gar­lic clove

METHOD

1. Mix the chick­peas, pars­ley, chives, 2 tsp oil, le­mon juice and sea­son­ing in a bowl.

2. Pour 1 tsp oil into a pan on a medium heat, then whisk the eggs, pour into the pan and scram­ble. When they’re nearly done, re­move from the heat. Chop the sausage and stir through the eggs.

3. Toast your sour­dough – full of slow-re­lease carbs for last­ing en­ergy – and rub it with the clove of gar­lic. Top with the hot nduja eggs and chick­peas for a fork­ful of hunger-killing fi­bre.

Buon ap­petito.

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