A Katie Orginal created today: Mediterranian Style Scrambled Eggs on Toast

Ingredients:

• 2 tsp light soy sauce
• 1 1/2 tsp Dijon mustard
• 1 1/2 tsp finely chopped parsley
• 1 garlic clove, minced
• 2 tomatoes finely chopped or 1 14.5 oz. can of diced tomatoes
• 1 tbsp extra-virgin olive oil
• 4 eggs (1 cup)
• 1/4 cup shredded part-skim mozzarella cheese
• 4 slices whole wheat or multi-grain bread toasted

Serves 4 (I Hope)

1. In a bowl, combine the soy sauce, mustard, parsley, and garlic. Gently stir in the tomaotes. Meanwhile, toast the bread.
2. Heat the oil in a medium skillet on medium-high for about 1-2 minutes. Crack the eggs and scramble them to your desire, about 5 minutes. Place a piece of toast on each of the 4 plates. Place about 1/4 cup of scrambled egg mixture on each piece of toast. Top each egg with a tbsp of shredded Mozzarella and tomato mixture. Serve immeadiately.

Note: I created this recipe this morning with the leftover tomato mixture. I love eating scrambled eggs for breakfast and I wanted to try something different. This breakfast will really fill you up. Iron chefs, hope you're reading this blog.