Ham & Tomato Scrambled Eggs

[vindiesel]

Ham And Tomato Scrambled Eggs

6 Egg Whites
1 Yolk
Dash of Milk (or water)
Low Fat Ham
Diced Tomato
Mushrooms (optional)

Mix the Egg Whites and Yolk with a dash of Milk in a bowl until it is evenly yellow colour and slightly frothy.

In a Non-Stick Fry pan with a spray of oil fry the mushrooms until brown, then add the Low Fat Ham and tomato. Fry until the Ham and Tomato are cooked. Add the Egg mixture to the pan, stirring continually until the eggs just go solid, take it off the heat straight away. Serve with salt and pepper.