Scrambled eggs with cheese and tomato on rye bread

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  • Rye bread: 1 Slice
  • Egg: 1
  • Milk: 2 Tablespoons
  • Olive oil: 2 Tablespoons
  • Ripe tomato: 1
  • Slice of cheese: 1
  • Onion minced 1 Tablespoon


Recommended age: from 14 months

Calories per serving: 362 kcal

Remove the skin from tomatoes, cut it into small pieces and wrung her juice. Aloure onion in a tablespoon of olive oil and add the tomato chopped. Let ascertain.

Beat the egg with the milk. Heat the remaining tablespoon of olive oil and, when it is hot, add the egg and stir carefully.

Barre slice of rye bread with tomato after cold, have a slice of cheese, and above it, put the egg stirred.

If you want to carry this recipe, add a slice of bread and make a sandwich. As has egg, do not forget that it must be very well packaged and transported within merge thermal refreshed.

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