1 Servings 10 min Cook
1 Large Egg
1 Dash Salt
2 Slice Whole-Wheat Bread
1/2 Tsp Olive Oil
2 Spear (1/2" base) Asparagus
1/4 Cucumber (8-1/4") Cucumber
1/2 Cup cherry tomatoes Cherry Tomatoes
1/2 Oz (60 raisins) Raisins
1 Tsp, ground Cumin
1/2 Tbsp Vinegar
1 Tbsp Plain Yogurt
1 3/4 Tbsp Sunflower Seed Kernels
In a bowl, beat eggs until foamy.
Add a dash of salt.
Fully coat whole wheat bread on both sides with mixture.
Add a little bit of oil to skillet and cook bread until golden on both sides.
Add the asparagus and cook at the same time.
Cut the bread and cucumber into small cubes.
Cut cherry tomatoes into halves; cut asparagus into smaller pieces.
Put everything into a bowl and add olive oil, cumin, and vinegar.
Mix well.
Top with yogurt, raisins, and sunflower seed kernels.
Enjoy!
