Low Calorie Scrambled Eggs with Carrot and Tomato

Instructions

1. 1

   Crack the 4 large eggs into a bowl and beat them well until the yolks and whites are fully combined.

2. 2

   Peel and grate the medium carrot, and dice the medium tomato into small pieces.

3. 3

   Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

4. 4

   Add the grated carrot to the skillet and sauté for about 2-3 minutes until it starts to soften.

5. 5

   Add the diced tomato to the skillet and cook for another 2 minutes, stirring occasionally.

6. 6

   Pour the beaten eggs into the skillet with the vegetables.

7. 7

   Stir gently with a spatula, allowing the eggs to cook slowly and evenly.

8. 8

   Season with salt and pepper to taste, continuing to stir until the eggs are fully cooked but still soft and creamy.

9. 9

   Remove from heat and serve immediately.