Mexican Egg Scramble

In a small bowl, beat together the eggs, yoghurt, paprika, chilli, salt and pepper.

Heat frying pan over medium heat, add oil and saute onion for a few minutes, add tomato and cook for a few more minutes. Pour in eggs and continue to cook, pushing mixture in from the edge, until cooked through.

Remove from heat and serve sprinkled with parsley.

Energy 1319.77 kJ

Calories 315.22 cal

Protein 16.91g

Fibre 3.27g

Fat 23.07g

Sat. Fat 6.43g

Carbs 8.45g

Sugar