2 Eggs large
6 Egg Whites (for egg white liquids use ¾ cup per 6 egg whites)
2 cups cherry tomatoes halved
2 tbsp Fresh chives chopped
1 tbsp fresh parsley chopped
1 tbsp chicken broth
1 tbsp white onion finely chopped
1 tbsp fat free yoghurt
2 cloves garlic minced
½ tsp of sea salt
2 pinch black pepper
Preheat the oven to 200̊C
In a bowl, beat together eggs, milk and egg whites. Add chives, parsley, ¼ tsp salt and a generous pinch of black pepper. Mix well to combine. Set aside.
Add onion, garlic and tomatoes to large ovenproof frying pan with broth. Add ¼ tsp salt and pinch of pepper. Cook on low for 3-4 minutes until tender.
Pour egg mixture into frying pan over tomatoes. Turn heat to medium and let mixture settle for 2-3 mins. Loosen cooked egg from the sides of the pan allowing any uncooked egg to seep down. When the egg looks almost completely cooked but still a little unset in the center, transfer pan to the oven to finish cooking through completely – about 5 minutes.