Boiled Baby Carrots ~It's simple! Just cook up in about 10 mintes. Cute! Drain and let cool.
Vege-Scrambled Egg ~
- take 2 eggs and break them into a bowl.
- shred a piece of tomato and 1/2 piece of onion.
- heat a small sized non-stick frying pan over a moderate heat to warm it up.
- meanwhile add black pepper and 1 tablespoon of non-fat milk to the eggs in the bowl and beat the mixture vigorously for around 2 minutes until the eggs have completely blended together.
- once the pan is warm, add 3 drops of olive oil.
- as soon as the olive oil is heat, add the beaten eggs and allow the eggs set slightly.
- add a pinch of low-fat mozarella cheese to the eggs in the pan.
- as soon as the eggs begin to solidify, take a wooden spoon and begin to scrape the eggs from the sides of the pan and fold them over into the middle. Repeat the action continuously, taking care not to burn the underside of the eggs, until all of the runny liquid has disappeared but the eggs are still moist.
- add the shredded tomatoes and onions into the eggs and break up any large pieces of eggs as you do so. This should take about 2 minutes.
- remove the pan from the heat. The eggs will continue to cook even though they have been taken away from the heat, due to the heat from the pan.
- Sprinkle some black pepper, italian seasonings and basil leaves onto the eggs and serve it hot!
