3 - 4 eggs (3 x 50 g) or (4 x 50 g )

25 - 50 ml milk 

1 TS of oil, or butter for grasing the pan

salt

pepper

onion (optional)

salt and pepper for adjusting the taste

1-2 wholegrain baguette or buns ( 2x80 g)

cherry tomatoes about 100 g ( 5 pcs)

chive, parsley, leaves of onions for decoration

1. Break 3-4 eggs into the bowl and beat them with fork or whisker.
2. Add salt and pepper and mix it.Try to put as much air into the mixture as possible.
3. Add a little of milk 25-50 ml into the eggs and  properly whisk. (optional )
4. Cut the onion on cubes. (optional) and rest onion on pan with oil or butter till it is soft. Do not cut onion into big cubes, but small cubes.
5. Add whisked egg with or without the milk, with a little of salt and pepper into the heated pan and let them cook for a few seconds without stirring. Pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs. My experience is to rubber eggs from beggining to almost the end continuosly and stop after you have creamy and fluffy consistence.
6. The residual heat of the pan will continue the process of heat preparation. So you can take it out from heat when it looks like a little creamy, but it will be densier by mixing on the side ...
7. Ready fluffy and creamy scrambled eggs put on your plate. 
8. You can sprinkle it with chive or young onion leaves.  

TIP1: The secret ingredient for perfectly fluffy scrambled eggs is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs, and fluffy eggs are the end goal.

TIP2: Adding milk to scrambled eggs is a matter of personal preference. Some people like to add milk because it can make the eggs creamier and fluffier. However, others prefer to skip the milk to maintain the eggs’ richer taste and firmer texture. If you’re aiming for very creamy scrambled eggs, a splash of milk could be a great addition.

Ready fluffy and creamy or firmer texturescrambled eggs put still when it is warm on the plate.

Sprinkle it with chive, parsley or young onion leaves. 

Serve with wholegrain bun, kaiser, half of baquette, wholegrain bread or just bread, roll or what you like. 

For weight loss purposes is good to eat wholegrain pastries as it slow down the metabolism, decrease of creating glucose peaks as there is lower glycemic index. And saccharides in wholegrain pastries are more complex and are slowly metabolised to particular glucose. With wholegrain pastries , the feeling of satiety is longer. 

Do not forget to add 5 cherry tomatoes, cucumber to your breakfast or healthy dinner. 

In case you eat eggs in the evening, do it a little earlier to have sufficient time to digest it before sleep as egg could someone consider as a little heavier for diggesting.

You can set your needed calory income as needed by decreasing number of whole grain buns and decreasing amount of eggs from 4 to 3. Do not forget to put it into your daily meal plan.

I hope this is excellent inspiration for healthy breakfast or dinner. More recipes you can find in our MEAL PLAN.