Low-GL Breakfast: Red and green scramble

serves 2

1 tablespoon olive oil
2 tomatoes roughly chopped
4 eggs lightly beaten
2 tablespoons chopped fresh parsley
freshly ground black pepper
2 slices rye bread  toasted and thinly spread with butter

Heat the oil in an omelette pan
Add the tomatoes and cook for 2 minutes until softened, remove them ans set them aside on a plate
Pour the eggs into the same pan and stir until soft curds form.
Fold in the softened tomatoes, chopped parsley and some black pepper.
Serve over the buttered toast.