Eggs are made creamy using ricotta and you can try them with steamed brown rice rather than toast - from Healthy Chef Teresa Cutter
5 egg whites
2 tbsp freshly chopped herbs (parsley or chives)
ground black pepper
2 tbsp ricotta
1 small handful baby spinach leaves
1 tomato, sliced
1 large mushroom grilled
1/4 avocado, sliced
1 thick slice whole grain toast or steamed brown rice
1. Grill the mushroom for a few minutes each side until warmed through.
2. Whisk the eggs lightly with 1 tablespoon of milk and herbs then season with a little salt and pepper.
3. Pour the eggs into a non-stick pan, stirring with a wooden spoon, gathering all the soft , moist curds until creamy. Fold in the ricotta.
4. Place the toast or brown rice onto a serving plate then top with tomato, avocado, spinach and mushroom. Spoon in the eggs and serve.
Add smoked salmon on top of eggs.
Use a little parmesan cheese in place of ricotta.
If you like chop all the veggies and stir into the eggs whilst cooking. Sweet corn is also delicious added to the eggs.