- 4 eggs
- 1/4 cup low fat milk
- 1 tbsp low fat margarine
- Salt and pepper
- 4 slices whole grain bread
- Sprinkle of parsley
- Use a fork to whisk the eggs and milk together and season with salt and pepper.
- Melt the margarine in a small non stick frying pan over medium-low heat. Once foaming, pour in the eggs. Use a wooden spoon to stir occasionally, for 4-5 minutes or until almost set. Remove pan from heat.
- Meanwhile, toast then butter the bread, top with scrambled eggs, sprinkle with parsley and serve.