Scrambled Eggs with Prosciutto

Scrambled Eggs with Prosciutto

Weight Watchers ProPoints™ Value: 8

Servings:  2

Preparation Time:  10 min

Cooking Time:  15 min

Level of Difficulty:  Easy

Ingredients

1 x 3 second spray(s) oil spray 

4 small egg(s)   

2 medium egg white   

4 Tbsp reduced-fat ricotta cheese   

1/2 cup(s) fresh basil, shredded (plus a few extra leaves)   

4 slice(s) Prosciutto, grilled   

200 g fresh tomato, (cherry or baby truss tomatoes)   

2 slice(s) soy and linseed bread, toasted   

Method

Beat eggs and egg whites in a bowl with 3 tbs water. Season with salt and pepper. Add ricotta and basil and stir to combine.

Heat a medium size non-stick frying pan over medium-high heat. Spray with oil. Add egg mixture and cook stirring for 3 minutes, or until eggs are just set.

Meanwhile heat a grill on high.  Arrange prosciutto and tomatoes on a baking tray and grill for 5 minutes, or until prosciutto is crisp on both sides, and tomatoes are slightly soft. Remove and set aside.

Spoon eggs over toast and top with crisp prosciutto and extra basil leaves. Serve with tomatoes and sprinkle with cracked black pepper.

TIP: You could use chives in place of the basil for a more subtle flavour.