Scrambled egg for lunch

Ingredients:

90 gr edamame beans 100 gr carrot Fresh chili pepper Black pepper pinch of salt 1 egg 1 table spoon semi skimmed milk 25 gr diced fontina 1 and 1/2 table spoon olive oil To complete: 1 orange, 1 portion beetroot soup (see recipe: Beetroot soup)

In a pan on medium heat add olive and fresh chili. After a minute add diced carrot and edamame, salt and pepper; keep stirring on high heath for few minutes. Place them in your lunch box, without removing all the olive oil.

In a bowl whisk the milk with black pepper and the egg, pour in the pan, and stir with a spatula. After a minute add the fontina and cook for another minute.Transfer in your lunch box.