Scrambled Eggs with Tomato and Kale

Whisk the eggs, oregano and milk together. Season with salt and pepper.

Heat oil in a non-stick pan over medium heat and cook tomatoes until lightly softened.

Shred kale leaves from their stalk, add to the pan and continue to cook until leaves begin to wilt.

Add egg mixture to the pan and stir carefully by pushing the setting egg mixture into center of the pan and allowing the wet mix to flow around the pan.

Serve sprinkled with crumbled feta and mint leaves.

Energy 1270kj Calories 304cal Protein 26g Fibre 2g Fat 15g Saturated Fat 7g Carbs 12g Sugar