Asian-Style Scrambled Eggs

What you need:

• 2 eggs

• 2 egg whites

• 1 tsp. coconut oil

• 5 oz.(150g) baby bok choy, chopped

• 1 tsp. fresh ginger, grated

• 2 spring onions, thinly sliced

• 1 red chilli, deseeded and chopped

• soy sauce, to serve (optional)

• whole wheat toast, to serve (optional)

What you need to do:

For Asian-style scrambled eggs whisk the eggs and egg whites together in a bowl, season with salt and pepper.

Heat the coconut oil in a frying pan over medium heat. Add the bok choy with 1 tbsp water, cook until tender, then take off the heat and set aside.

In the same pan cook the spring onions, ginger, and chili, for 1 minute.

Add the egg mixture and continue to cook, string, pulling and folding the eggs until they are cooked to your liking.

Remove from the heat and serve on a plate with the bok choy, whole wheat toast and a drizzle of soy sauce (optional).